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Smoky Two-Bean Vegetarian Chili

Photo: Jennifer Causey; Styling: Lindsey Lower

Hands-on time 15 mins
Total time 28 mins
Yield

Serves 4 (serving size: about 1 1/2 cups)

A wee bit of canned chipotle chiles goes a long way in infusing this hearty chili with rich, smoky flavor and a hint of heat. (Cost for 4: $4.69)

Ingredients

  • 1 tablespoon olive oil
  • 4 garlic cloves, finely chopped
  • 1 small onion, finely chopped (about 1 cup)
  • 1 small green bell pepper, chopped (about 1 cup)
  • 1 teaspoon ground cumin
  • 1 cup water
  • 2 teaspoons finely chopped chipotle chiles, canned in adobo sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 (15-ounce) cans unsalted black beans, drained
  • 1 (15-ounce) can unsalted pinto beans, drained
  • 1 (14.5-ounce) can unsalted petite diced tomatoes, undrained

Nutrition Information

  • calories 347
  • fat 6.1 g
  • satfat 0.5 g
  • monofat 2.5 g
  • polyfat 0.4 g
  • protein 18 g
  • carbohydrate 56 g
  • fiber 17 g
  • cholesterol 0.0 mg
  • iron 5 mg
  • sodium 668 mg
  • calcium 186 mg

How to Make It

  1. Heat a Dutch oven or large saucepan over medium-high heat. Add oil to pan; swirl to coat.

  2. Add garlic, onion, and bell pepper; sauté 4 minutes.

  3. Add cumin; sauté 30 seconds.

  4. Stir in 1 cup water and remaining ingredients.

  5. Bring to a boil; cover, reduce heat, and simmer 5 minutes.

  6. Remove 1 cup bean mixture from pan with a slotted spoon; place in a bowl. Mash beans with a fork.

  7. Stir mashed beans into chili. Simmer 5 minutes.

  8. 3 Ways to Riff: - Add ground turkey or ground beef for a meaty version; cook it with the veggies. - Use any other type of bean: kidney beans, chickpeas (garbanzo beans), or red beans. - Swap in 1 can of hominy or 1 cup frozen corn in place of 1 can of beans.

Also appeared in: All You, November, 2015;