Smoky Vegetarian Chili

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!

• Ready In: 50 mins
• Serves: 8

Ingredients

• 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

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.