Vegetarian Chipotle Chili – Serves 6

ingredients

• 2 tablespoons olive oil
• 1 cup carrots, 1/4-inch dice
• 1 cup red bell pepper, 1/2-inch dice
• 1 cup green bell pepper, 1/2-inch dice
• 1 cup onion, 1/2-inch dice
• 1 small zucchini, 1/2-inch dice
• 1 small summer squash, 1/2-inch dice
• 2 teaspoons garlic cloves, minced
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon oregano
• 28-ounces Italian style tomatoes, chopped
• 15 ounce can red kidney beans, drained and rinsed
• 15 ounce can cannellini beans, drained and rinsed
• 15 ounce can black beans, drained and rinsed
• 1-2 tablespoons chipotle chile in adobo sauce, chopped
• 1-2 cups Stonewall Kitchen Spicy Corn Relish
• Salt and pepper to taste
• Tomato sauce, if needed
• Sour cream
• Chopped cilantro
• Shredded cheddar cheese

directions

1. Heat olive oil over medium-high heat in a large stockpot. Add carrots, red and green bell pepper, and onion. Cook 5 minutes. Add zucchini and summer squash and cook another 5 minutes, or until the vegetables are tender. Add garlic, chili powder, cumin, and oregano. Sauté 2 minutes. Add tomatoes, beans, chipotle chile and Stonewall Kitchen Spicy Corn Relish, season with salt and pepper.
2. Simmer 30-60 minutes adding water or tomato sauce if needed. Serve hot with sour cream, chopped cilantro and cheddar cheese.