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Five-Bean Vegetarian Chili

To save time, you can buy chopped celery, onions and green pepper from a trusted salad bar.

Also, you can use packaged chili seasoning mixes to replace the seasoning.

For a variation, replace one can of beans with 1 cup of frozen corn, if you like.

Five-Bean Vegetarian Chili

Makes 8 servings

• 2 tablespoons olive oil
• 2 ribs celery, chopped
• 1 sweet onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 2 chipotle chiles from 1 can, drained and finely chopped
• 2 oil-packed sun-dried tomatoes, drained and finely chopped
• 1 can (28 ounces) crushed tomatoes
• 1 can (about 16 ounces) black beans, drained
• 1 can (about 16 ounces) garbanzo beans, drained
• 1 can (about 16 ounces) red kidney beans, drained
• 1 can (about 16 ounces) white kidney beans, drained
• 1 can (about 16 ounces) cannellini or butter beans, drained
• 1 can (14 ounces) vegetable broth
• 2 cups water
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon red pepper flakes
• Freshly ground black pepper

Heat the oil in a Dutch oven over medium-high heat; add celery, onion and bell pepper. Cook, stirring, until vegetables soften, about 3 minutes. Add garlic; cook, stirring, 1 minute.

Stir in chipotle and sun-dried tomatoes. Add crushed tomatoes, beans, vegetable broth, water, chili powder, cumin, oregano, salt, thyme, red pepper flakes and black pepper to taste. Heat to a boil over medium-high heat; lower heat to a simmer. Cover; cook, stirring occasionally, 20 minutes.

Per serving: 324 calories (15 percent from fat), 6 g fat (1 g saturated), 0 mg cholesterol, 59 g carbohydrates, 15 g protein, 1,510 mg sodium, 18 g fiber.

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