Smoky Three-Bean Chili

 

1

tablespoon vegetable oil

1

cup chopped celery

1

medium green bell pepper, chopped (1 cup)

1

medium onion, chopped (1/2 cup)

2

cloves garlic, finely chopped

1

can (28 oz) diced tomatoes, undrained

1

can (15 oz) spicy chili beans, undrained

1

can (15 oz) kidney beans, drained, rinsed

1

can (15 oz) black beans, drained, rinsed

1

teaspoon ground cumin

1

teaspoon chili powder

1

teaspoon finely chopped chipotle chile in adobo sauce (from 7- or 11-oz can)

1/2

teaspoon adobo sauce (from can of chipotle chiles)

Crushed tortilla chips, if desired

Sliced green onions, if desired

• 1 In 4-quart saucepan or Dutch oven, heat oil over medium-high heat. Cook celery, bell pepper, onion and garlic in oil 3 minutes.
• 2 Stir in remaining ingredients except tortilla chips and green onions. Heat to boiling. Reduce heat; cover and simmer 30 to 40 minutes, stirring occasionally, until vegetables are tender and flavors are blended.
• 3 Top individual servings with tortilla chips and green onions.