SPICY VEGETARIAN CHILI

Serves 6 to 8

A colorful, satisfying bowl of chili that packs plenty of flavor — even for the most dedicated meat eaters.

Ingredients: 

2 tablespoons olive or canola oil

• 1 medium yellow onion, chopped
• 1 large carrot, chopped
• 1 stalk celery, chopped
• 1 medium green bell pepper, cored, seeded and chopped
• 1 medium red bell pepper, cored, seeded and chopped
• 3 cloves garlic, finely chopped
• 1 tablespoon dried oregano
• 1 tablespoon finely chopped chipotles in adobo
• 2 teaspoons ground cumin
• 1 tablespoon chili powder
• 1 1/2 teaspoon salt
• 1 (28 ounce) can diced tomatoes, with their liquid
• 3 cups cooked red kidney beans, drained
• 1 1/2 cup cooked black beans, drained

Method: 

Heat the oil in a large pot over medium heat. Add onions, carrots, celery,
 peppers and garlic and cook for 10 to 12 minutes, until vegetables are softened
 but not browned. Add chipotles, oregano, cumin, chili powder and salt. Stir to blend.
 Add tomatoes and 4 cups water. Gently simmer over low heat, uncovered, for 45
 minutes. Add beans and simmer an additional 30 minutes. Garnish individual bowls
 with green onions or sour cream, if desired.

Nutritional Info: 

PER SERVING:230 calories (45 from fat), 5g total fat, 0.5g saturated fat, 0mg cholesterol, 1200mg sodium, 37g carbohydrate (13g dietary fiber, 9g sugar), 11g protein

Via: http://www.wholefoodsmarket.com/recipe/spicy-vegetarian-chili