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Vegetarian Three-Bean Chili

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By Editors of Good Housekeeping Magazine

Posted July 23rd, 2007

This article is reprinted with permission from The All New Good Housekeeping Cook Book, by , (2001, Hearst)

The All New Good Housekeeping Cook Book

Servings:	6
Author Notes:	Hearty and colorful, this chili gets an extra wallop of flavor from chipotle (smoked jalapeño) chile. If you can't find chipotles, add one or two additional fresh jalapeños with seeds for more heat. Vary the beans according to what you have on hand.
Ingredients:	1 cup dry white kidney beans (cannellini), soaked and drained 1 cup dry red kidney beans, soaked and drained 1 cup dry black beans, soaked and drained 1 teaspoon olive or vegetable oil 2 medium onions, chopped 3 carrots, peeled and chopped 1 stalk celery, chopped 1 red pepper, chopped 3 garlic cloves, finely chopped 1 jalapeño chile, finely chopped 2 teaspoons ground cumin 1/2 teaspoon ground coriander 1/8 teaspoon ground cinnamon 1/8 teaspoon ground red pepper (cayenne) 1 can (28 ounces) tomatoes in puree 1 chipotle chile in adobo, finely chopped 2 teaspoons salt 1/4 teaspoon dried oregano 2 cups water 1 package (10 ounces) frozen whole-kernel corn, thawed 1/2 cup chopped fresh cilantro
Instructions:	1. In nonreactive 5-quart Dutch oven, combine white kidney, red kidney, and black beans and enough water to cover by 2 inches; heat to boiling over high heat. Reduce heat; cover and simmer until beans are tender, about 1 hour. Drain beans and return to Dutch oven. 2. Meanwhile, in nonstick 10-inch skillet, heat oil over medium heat. Add onions, carrots, celery, and red pepper. Cook, stirring frequently, until carrots are tender, about 10 minutes. Stir in garlic, jalapeño, cumin, coriander, cinnamon, and ground red pepper; cook 30 seconds. Stir in tomatoes with their puree, chipotle Chile, salt, and oregano, breaking up tomatoes with side of spoon. Heat to boiling; Reduce heat and simmer 10 minutes, stirring several times. 3. Add tomato mixture and water to beans in Dutch oven; heat to boiling over medium-high heat. Reduce heat; cover and simmer, stirring occasionally, 15 minutes. Stir in corn and cook 5 minutes longer. Remove from heat and stir in 1/4 cup cilantro. Spoon into bowls and sprinkle with remaining 1/4 cup cilantro.