Smoky Chipotle Chili

By Andreya Rayburn

NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

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This recipe makes 8 servings

Preparation time: 15 minutes
Cook time : 1 hour 20 minutes
Total time : PT1H35M

I wanted to create a great vegetarian chili that I could bring for workplace potlucks so that everyone could enjoy it, not just the meat-eaters! At home, I serve the chili sprinkled with sharp cheese and have crusty rolls or cheddar cornbread on the side.

Ingredients

1 tbsp extra virgin olive oil 1 1tbsp tbspextra virgin olive oil
10 cloves garlic , minced10 10cloves garlic, minced
2 large yellow onion , chopped2 2large yellow onion, chopped
3 large bell peppers , any colour, chopped3 3large bell pepperbell peppers, any colour, chopped
1 can (540 mL) black beans 1 1can (540 mL) can (540 mL)black beans
1 can (540 mL) red kidney beans 1 1can (540 mL) can (540 mL)red kidney beanred kidney beans
1 can (540 mL) white kidney beans 1 1can (540 mL) can (540 mL)white kidney beanwhite kidney beans
1 can brown beans , any size1 1can canbrown beanbeans, any size
1 cup frozen corn niblets 1 1cup cupfrozen corn niblets
1 can (796 mL) herbed diced tomatoes , juice included1 1can (796 mL) can (796 mL)herbed diced tomatoes, juice included
1 can (680 mL) tomato sauce 1 1can (680 mL) can (680 mL)tomato sauce
1 can (156 mL) tomato paste 1 1can (156 mL) can (156 mL)tomato paste
1 tbsp dried herb de provence or other dried mixed herbs 1 1tbsp tbspdried herb de provence or other dried mixed herbs
2 tbsp Mexican chili pepper 2 2tbsp tbspMexican chili pepper
2 tsp chipotle chili powder 2 2tsp tspchipotle chili powder
2 tsp chipotle sauce 2 2tsp tspchipotle sauce
1 pinch dried crushed chili flakes 1 1pinch pinchdried crushed chili flakes
6 crusty rolls , optional6 6crusty rollcrusty rolls, optional
1 cup sharp Cheddar cheese , grated1 1cup cupsharp cheddar cheese, grated

Preparation

Chop the onions and bell peppers and set aside. Mince the garlic and add it to the onions and peppers. Drain and thoroughly rinse all the beans. Rinse the corn with warm water. In a large Dutch oven, heat the olive oil over medium-high heat. Add in the onions, garlic, and peppers. Saute until onions and peppers are softened, and the garlic is fragrant (about 5 minutes). Still over medium-high heat, add in all the beans, corn, and the diced tomatoes. Stir thoroughly. Add in the tomato sauce and tomato paste, combining well. Reduce the heat to medium and simmer for 15 minutes. Reduce the heat to medium-low. Stir in herbs de provence, chili powder, chipotle powder, chipotle hot sauce, and chili flakes. Simmer for 1 hour, stirring occasionally. Adjust the spiciness to your liking (if necessary) just prior to serving. Ladle out the chili and sprinkle with the grated cheese. Serve with warm crusty rolls. Will keep several days in the refrigerator. Tip: Stir in vegetarian "ground meat" in the last 10 minutes of simmering to give a meatier texture to the chili and add protein. Alternative time-saver technique: Saute the onions, peppers, and garlic in a large frying pan, then combine with all other chili ingredients in a slow cooker. Cook on high for 3-4 hours or low for 8-10 hours. This technique works great for potlucks and get togethers when you don't want to be stuck in the kitchen!

Additional information : Contest recipe category: Vegetarian

Source : Andreya Rayburn