Recipe:

Vegetarian Chipotle Chili

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Serves 4

Chipotle chiles, which are simply smoked jalapeños, flavor this vegetarian chili. Serve bowls of the smoky stuff with squares of warm cornbread on the side to crumble on top. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.

Ingredients

2 tablespoons canola oil*
1/2 cup chopped yellow onion
1/2 cup chopped carrot
1 1/2 cups frozen bell peppers*
1 (1-ounce) package chili seasoning mix
1 to 3 tablespoons finely chopped chipotle peppers in adobo
1 (28-ounce) can diced tomatoes, with their liquid*
1 (15-ounce) can kidney beans, drained*
1 (15-ounce) can black beans, drained*
Chopped green onions (optional)
Sour cream (optional)
Grated cheese (optional)

Method

Heat oil in a large pot over medium heat. Add onions and carrots and cook, stirring occasionally, about 3 minutes. Add peppers and continue cooking until warmed through. Stir in seasoning mix and chipotles, then add tomatoes, beans and 1 cup water. Gently simmer over low heat, uncovered, for 30 minutes. Ladle chili into individual bowls and garnish with green onions, sour cream or cheese, if you like.

Nutrition

Per serving (about 19oz/533g-wt.): 390 calories (90 from fat), 10g total fat, 1.5g saturated fat, 5mg cholesterol, 900mg sodium, 56g total carbohydrate (18g dietary fiber, 11g sugar), 17g protein

Tags: Budget, One Pot Meals, American, Mexican, Southwestern, Gluten Free, Vegetarian, Low Fat, High Fiber, Wheat Free

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.