Three Pepper Chipotle Chili (Vegan)

  1. 2 Tbsp Grapeseed Oil
  2. 3/4 C chopped red onion
  3. 1 1/4 C chopped sweet onion
  4. 4 stalks celery, diced
  5. 4 cloves garlic, minced
  6. 1 red bell pepper, seeded and chopped
  7. 1 yellow bell pepper, seeded and chopped
  8. 2 small green peppers, seeded and chopped
  9. 2 28 ounce cans diced tomatoes and liquid
  10. 2 15 ounce cans kidney beans
  11. 1 Tbsp Chipotle powder
  12. 1 tsp salt
  13. grated nutmeg
  14. fresh limes

NOTE: I have an All-Clad crock pot that can be used on the stove-top, so I do this whole thing in one pan.  You may need to use a saute pan if you don’t have a crock pot you can use on the stove-top.

Directions:  Heat oil in crock pot over medium-high heat.  Add onion.  Saute until they throw off liquid and become translucent, about 5 minutes (I do this while I chop the peppers).

Add the celery, saute 2 min more.  Add the peppers, cook for about 7 minutes, stirring occasionally, add the garlic, chipotle powder, and tomatoes, cook 5-8 min more.

Place liner into crock pot holder, add beans, salt, and nutmeg and cook on low for 6-7 hours.  Serve with a squeeze of lime over top.  Vegetarians can add a dallop of sour cream or Greek yogurt.

 

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