Three-Bean Vegetarian Chili

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Step 1

1. In nonreactive 5-quart Dutch oven, combine white kidney, red kidney, and black beans and enough water to cover by 2 inches; heat to boiling over high heat. Reduce heat; cover and simmer until beans are tender, about 1 hour. Drain beans and return to Dutch oven. 2. Meanwhile, in nonstick 10-inch skillet, heat oil over medium heat. Add onions, carrots, celery, and red pepper. Cook, stirring frequently, until car- rots are tender, about 10 minutes. Stir in garlic, jalapeño, cumin, corian- der, cinnamon, and ground red pepper; cook 30 seconds. Stir in tomatoes with their puree, chipotle chile, salt, and oregano, breaking up tomatoes with side of spoon. Heat to boiling; reduce heat and simmer 10 minutes. stirring several times.

Step 2

3. Add tomato mixture and water to beans in Dutch oven; heat to boiling over medium-high heat. Reduce heat; cover and simmer, stirring occa- sionally, 15 minutes. Stir in corn and cook 5 minutes longer. Remove from heat and stir in ¼ cup cilantro. Spoon chili into bowls and sprinkle with remaining 4 cup cilantro.