Categories: Vegetarian
Ingredients
- 2 Tablespoons olive oil
- 1 chopped onion
- 1 chopped carrot
- 1 chopped celery stalk
- 1 green bell pepper cleaned and chopped
- 1 red bell pepper cleaned and chopped
- 3 garlic cloves, finely chopped
- 1 to 3 Tablespoons finely chopped chipotles in adobo
- 1 Tablespoon ground oregano
- 2 teaspoons ground cumin
- 1 Tablespoon chili powder
- 1 1/2 teaspoons salt
- 1 (28-ounce) can diced tomatoes, with their liquid
- 3 cups cooked red kidney beans, drained
- 1 1/2 cups cooked black beans, drained
Directions
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Heat the oil in a large pot over medium heat.
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Add onions, carrots, celery, peppers and garlic and cook for 10 to 12 minutes, until vegetables are softened but not browned.
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Add chipotles, oregano, cumin, chili powder and salt.
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Stir to blend. Add tomatoes and 4 cups water.
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Gently simmer over low heat, uncovered, for 45 minutes.
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Add beans and simmer an additional 30 minutes. Garnish with green onions, sour cream, or cheddar cheese if desired.