Page 48 - One-Dish Meals

Three-Bean Vegetarian Chili

Hearty and colorful, this chili gets a wallop of flavor from a chipotle (smoked
jalapeño) chile. If you can’t find chipotles, add one or two additional fresh
jalapeños, with seeds for more heat. Vary the beans according to what you
have on hand, as long as you have 3 cups dried in all. Serve with corn
bread or tortilla chips.

P R E P 25 minutes plus soaking beans C O O K 1 hour 45 minutes
M A K E S about 10 cups or 6 main-dish servings

1 cup dry white kidney beans 1 ⁄2 teaspoon ground coriander
(cannellini), soaked and drained 1 ⁄8 teaspoon ground cinnamon
(page 11)
1 ⁄8 teaspoon ground red pepper
1 cup dry red kidney beans, soaked
(cayenne)
and drained (page 11)
1 can (28 ounces) tomatoes in puree
1 cup dry black beans, soaked and
1 chipotle chile in adobo (see Tip,
drained (page 11)
page 158), finely chopped, or
1 tablespoon olive or vegetable oil
1 teaspoon ground chipotle chile
2 medium onions, chopped
2 teaspoons salt
3 carrots, peeled and chopped 1 ⁄4 teaspoon dried oregano
1 stalk celery, chopped
2 cups water
1 red pepper, chopped
1 package (10 ounces) frozen whole-
3 garlic cloves, finely chopped kernel corn, thawed
1 jalapeño chile, finely chopped 1 ⁄2 cup chopped fresh cilantro
2 teaspoons ground cumin

1. In nonreactive 5-quart Dutch oven, combine white kidney, red kidney,
and black beans and enough water to cover by 2 inches; heat to boiling over
high heat. Reduce heat; cover and simmer until beans are tender, about
1 hour. Drain beans and return to Dutch oven.
2. Meanwhile, in nonstick 10-inch skillet, heat oil over medium heat. Add
onions, carrots, celery, and red pepper. Cook, stirring frequently, until car-
rots are tender, about 10 minutes. Stir in garlic, jalapeño, cumin, corian-
der, cinnamon, and ground red pepper; cook 30 seconds. Stir in tomatoes
with their puree, chipotle chile, salt, and oregano, breaking up tomatoes
with side of spoon. Heat to boiling; reduce heat and simmer 10 minutes,
stirring several times.

48 Soups & Stews