Total Time
50mins
Prep 10 mins
Cook 40 mins

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!

Ingredients Nutrition

Directions

  1. Heat oil in Dutch oven over medium heat. Add scallions, celery, red pepper and garlic, and cook until softened, about 8-10 minutes.
  2. Stir in tomatoes, chili powder, cumin, salt and chipotle, and cook for 2 minutes.
  3. Add beans, corn and vegetable broth, and bring to boil.
  4. Reduce heat and simmer uncovered for about 25 minutes.
Most Helpful

5 5

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!

5 5

When making this, I did juggle the amounts a bit ~ I cut the amount of chili powder in half, used but half a chipotle pepper, & also used homemade vegetable broth! When done, a third of it was on the dinner table, while the rest of it was cooled & bagged in 2-serving portions to freeze! We thoroughly enjoyed this chili & will be keeping the recipe around to make it again! Thanks for sharing it! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]