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Post  Admin on Tue Nov 03, 2009 10:10 pm



2 Tbsp. olive oil
1 chopped onion
1 chopped carrot
1 chopped celery stalk
1 green bell pepper cleaned and chopped
1 red bell pepper cleaned and chopped
3 garlic cloves, finely chopped
1 to 3 Tbsp. finely chopped chipotles in adobo
1 Tbsp. ground oregano
2 tsp. ground cumin
1 Tbsp. chili powder
1 1/2 tsp. salt
1 (28-ounce) can diced tomatoes, with their liquid
3 cups cooked red kidney beans, drained
1 1/2 cups cooked black beans, drained

Heat the oil in a large pot over medium heat. Add onions,
carrots, celery, peppers and garlic and cook for 10 to 12
minutes, until vegetables are softened but not browned.
Add chipotles, oregano, cumin, chili powder and salt. Stir
to blend. Add tomatoes and 4 cups water. Gently simmer over
low heat, uncovered, for 45 minutes. Add beans and simmer
an additional 30 minutes. Garnish with green onions, sour
cream, or cheddar cheese if desired.

YIELD: 8-10 Servings


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