Becky Luigart-Stayner
Yield
16 servings (serving size: 1 1/4 cups chili, 1 tablespoon cilantro, 1 tablespoon cheese, and 1 tablespoon sour cream)

Chipotle chiles add a subtle smokiness and a touch of spicy heat to this chili. We also love the flavor from the three types of beans. Cook this hearty, kid-friendly dish up to two days ahead. Thin it with a little water when reheating, if necessary.

How to Make It

Heat oil in a large stockpot over medium-high heat. Add onion, carrot, and garlic; sauté 5 minutes. Stir in 4 cups water and next 12 ingredients (through tomato paste); bring to a boil. Cover, reduce heat, and simmer 25 minutes or until carrot is tender, stirring occasionally. Stir in vinegar and chipotle. Top with fresh cilantro, cheese, and sour cream.

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