Ingredients
1
tablespoon vegetable oil
1
cup chopped celery
1
medium green bell pepper, chopped (1 cup)
1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
2
cans (14.5 oz each) no-salt-added diced tomatoes, undrained
1
can (15 oz) spicy chili beans, undrained
1
can (15 oz) kidney beans, drained, rinsed
1
can (15 oz) black beans, drained, rinsed
1
teaspoon ground cumin
1
teaspoon chili powder
1
teaspoon finely chopped chipotle chile in adobo sauce (from 7- or 11-oz can)
1/2
teaspoon adobo sauce (from can of chipotle chiles)
Crushed tortilla chips, if desired
Sliced green onions, if desired
Preparation
In 4-quart saucepan or Dutch oven, heat oil over medium-high heat. Cook celery, bell pepper, onion and garlic in oil 3 minutes.
Stir in remaining ingredients except tortilla chips and green onions. Heat to boiling. Reduce heat; cover and simmer 30 to 40 minutes, stirring occasionally, until vegetables are tender and flavors are blended.
Top individual servings with tortilla chips and green onions.
