Ingredients
The following ingredients have 5 Servings
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 rib of celery (sliced)
- 1 teaspoon salt (divided)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 2 chipotle peppers (in adobo sauce, roughly chopped)
- 1 14-ounce can of crushed tomatoes
- 3 cups vegetable broth
- 1 15.5-ounce can of pinto beans (drained and rinsed)
- 1 15.5-ounce can of black beans (drained and rinsed)
- 1 15.5-ounce can of kidney beans (drained and rinsed)
- sour cream
- chopped red onions
- chopped cilantro
Instruction
- Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the onions and sauté them for about 4 minutes. Add the celery, garlic and 1/2 teaspoon of salt. Sauté for another 3 minutes.
- Add the chili powder, cumin, paprika, chipotle peppers and the remaining 1/2 teaspoon of salt. Stir to combine the ingredients. Add the crushed tomatoes and broth, cover the pot and bring it to a boil.
- Remove the cover, add the beans, and reduce the heat to medium. Let the soup simmer for 10 minutes, uncovered.
- Turn off the heat and let the soup sit for another 10 minutes so that the beans absorb more liquid.
- Serve the chili in bowls with a dollop of sour cream and some chopped onions and cilantro.
- Refrigerate any leftovers. The chili tastes even better the next day!
