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!
- 29.58 ml olive oil
- 236.59 ml chopped scallion
- 236.59 ml chopped celery
- 1 red pepper, seeded and diced
- 2 large garlic cloves, minced
- 793.78 g can diced tomatoes
- 14.79 ml chile powder
- 9.85 ml ground cumin
- 2.46 ml salt
- 1 chipotle pepper, minced (canned, in adobo sauce)
- 425.24 g can pinto beans, drained and rinsed
- 425.24 g can black beans, drained and rinsed
- 425.24 g can kidney beans, drained and rinsed
- 283.49 g box frozen corn kernels, thawed
- 591.47 ml vegetable broth
- 118.29 ml chopped cilantro
- 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.
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!
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]