3-Bean Chipotle Chili

You’d never believe a dish this hearty was vegan. Well, until you put the crackers and cheese in it, but who’s counting?

I think we planned to have this last week because it was so damn cold. Again. We just needed as much comfort food as we could get. But then we ran out of time to cook it and had to make it today when it was sunny and beautiful.

The secret, I think, is to use crushed tomatoes instead of whole or cut tomatoes. And then mix in a few chipotle peppers in adobo sauce, as many as you can handle, for extra flavor.

3-Bean Chipotle Chili

2 T. olive oil
4 cloves garlic, minced
1 onion, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 zucchini, chopped (peeled, if you like)
1 carrot, peeled and chopped
1 15 oz. can dark kidney beans, drained
1 15 oz. can black beans, drained
1 15 oz. can chili beans
1 28 oz. can crushed tomatoes
1 7 oz. can chipotle peppers in adobo sauce
1 T. cumin
1 T. chili powder
1 t. oregano
1 bay leaf
Salt and pepper to taste

While the oil is heating in a big saucepan over medium, chop up all the vegetables.

I usually throw the garlic and onions in first, followed by the peppers, then the other veggies. After they’ve cooked about five minutes, mix in the spices, salt and pepper and bay leaf. Once everything is combined, add the tomatoes and beans and put a lid on the pot.

While that simmers, take out as many chipotle peppers as you want. If you don’t like spicy foods, I would take one or even one without the seeds. Those suckers are hot! I use three, but I had to work up to that. Put the rest in a container in the fridge until you need them again. Chop the chiles super fine and add them to the pot.

Simmer over medium-low heat for 30 minutes, remove the bay leaf and serve with cheddar and saltines.