Recipe by Lynne Cooks
Believe it or not, I discovered this recipe in InStyle. I have made it so many times and it is always gobbled up by everyone. I have made it for parties and kids. I sometimes serve it "Cincinnati" style - over spaghetti and topped with cheddar cheese or with tortilla chips. Making a pot now on a rainy day - yum!
Top Review by Dr. Jenny
Wow! A definite keeper! I absolutely LOVED this chili. Not only is it easy to prep, with really straightforward directions, but the flavor is amazing. I added just a bit more salt because my vegetable broth was unsalted. I did not see where to add the chopped cilantro, so we heavily garnished our individual bowls, then stirred the remaining cilantro into the leftover chili for tomorrow. I topped with sharp cheddar, which was perfect. Thanks so much. Looking forward to leftovers!
- 2 tablespoons olive oil
- 1 cup chopped scallion
- 1 cup chopped celery
- 1 red pepper, seeded and diced
- 2 large garlic cloves, minced
- 1 (28 ounce) can diced tomatoes
- 1 tablespoon chile powder
- 2 teaspoons ground cumin
- 1⁄2 teaspoon salt
- 1 chipotle pepper, minced (canned, in adobo sauce)
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (10 ounce) box frozen corn kernels, thawed
- 2 1⁄2 cups vegetable broth
- 1⁄2 cup chopped cilantro
Directions See How It's Made
- Heat oil in Dutch oven over medium heat. Add scallions, celery, red pepper and garlic, and cook until softened, about 8-10 minutes.
- Stir in tomatoes, chili powder, cumin, salt and chipotle, and cook for 2 minutes.
- Add beans, corn and vegetable broth, and bring to boil.
- Reduce heat and simmer uncovered for about 25 minutes.