Vegetarian Chipotle Chili
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Item No.
261608
Ingredients
- 2 Tablespoons olive oil
- 1 cup carrots, 1/4-inch dice
- 1 cup red bell pepper, 1/2-inch dice
- 1 cup green bell pepper, 1/2-inch dice
- 1 cup onion, 1/2-inch dice
- 1 small zucchini, 1/2-inch dice
- 1 small summer squash, 1/2-inch dice
- 2 teaspoons garlic cloves, minced
- 1 Tablespoon chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon oregano
- 28-ounces Italian style tomatoes, chopped
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1-2 Tablespoons chipotle chile in adobo sauce, chopped
- 1-2 cups Stonewall Kitchen Spicy Corn Relish
- Salt and pepper to taste
- Tomato sauce, if needed
- Sour cream
- Chopped cilantro
- Cheddar cheese, shredded
Directions
- Heat olive oil over medium-high heat in a large stockpot. Add carrots, red and green bell pepper, and onion. Cook 5 minutes. Add zucchini and summer squash and cook another 5 minutes, or until the vegetables are tender. Add garlic, chili powder, cumin, and oregano. Sauté 2 minutes. Add tomatoes, beans, chipotle chile and Spicy Corn Relish, season with salt and pepper.
- Simmer 30-60 minutes adding water or tomato sauce if needed. Serve hot with sour cream, chopped cilantro and Cheddar cheese.
