Ingredients :-
1 tablespoon oil
2 medium stalks celery, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
1 medium onion, chopped (½ cup)
2 cloves garlic, minced
1 can (28 oz) 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)
½ teaspoon adobo sauce
(from can of chipotle chiles)
Procedure :-
In large saucepan or Dutch oven, heat oil over
medium-high heat. Cook celery, bell pepper, onion
and garlic in oil 3 minutes.
Stir in all remaining ingredients. Heat to boiling.
Reduce heat; cover and simmer 30 to 40 minutes or
until vegetables are tender and flavors are blended,
stirring occasionally. If desired, top individual
servings with crushed tortilla chips and sliced
green onions.
