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VEGETARIAN FIFTEEN BEAN CHILI




Source of Recipe


the web


List of Ingredients




1 16 oz bag "15 bean soup" (beans only)
2 tbsp olive oil
2 large onions, chopped
3 garlic cloves, minced
1 large red bell pepper, seeded and chopped
1 large green bell pepper, seeded and chopped
1 cup chopped celery
1 tsp American chili powder
¼ to 1/3 cup (to taste) chipotle chiles in adobo, pureed
1 tbsp salt
1 tsp pepper
2 1 pound 12 ounce can Italian tomatoes in puree
2 tbsp oregano

Garnish:
2 cups grated cheddar cheese and 1 chopped onion


Recipe



Soak beans overnight according to directions on package. Drain and rinse thorougly in colander. In Dutch oven, brown onion, red and green bell peppers, celery and garlic in olive oil. Add beans and all remaining ingredients and bring to boil over high heat. Reduce heat, cover and simmer for at least two hours or until beans are tender and all flavors well-blended.

Serve in bowls and garnish with grated cheese and chopped onion. Add a dozen or so hot, buttered tortillas to round out the meal.