Orange Chipotle 3-Bean Chili
This tasty vegetarian chili spiked with tangy orange juice can be served as a main or a summer side dish with barbecued ribs – or used as a topping for grilled chili dogs.Prep Time: 20 minutesCook Time: 40 minutesTotal Time: 1 hour Serves: 4Ingredients: 2 tbsp olive oil1 small onion, chopped1 red bell pepper, chopped1 stalk celery, chopped1 jalapeño pepper, seeded and diced3 cloves garlic, minced1 tsp each ground cumin, dried oregano and paprika1/2 tsp each salt and pepperPinch ground cinnamon 1 sweet potato, peeled and chopped1 cup each canned pinto beans, black beans and white beans, drained and rinsed2 cups diced tomatoes2 cups Orange Juice2 tbsp chopped canned chipotles in adobo2 bay leaves1 tsp brown sugar1 tsp grainy mustard1 ripe avocado, halved, pitted, peeled and diced1/4 cup finely chopped fresh cilantroLime wedges, for servingInstructions: 1. Heat oil in Dutch oven or large saucepan set over medium heat; cook onion, red pepper, celery, jalapeño, garlic, cumin, oregano, paprika, salt, pepper and cinnamon for 5 to 8 minutes or until vegetables are slightly softened. Stir in sweet potato, pinto beans, black beans and white beans; cook for 2 to 3 minutes or until well coated. 2. Stir in tomatoes, orange juice, chipotles, bay leaves, brown sugar and mustard; bring to boil. Reduce heat to medium-low, simmer for 30 to 35 minutes or thickened and flavorful. 3. Divide among 4 bowls. Top with avocado and cilantro. Serve with lime wedges.Tip: Before adding vegetables, brown 8 oz of ground beef, turkey, pork or chicken in the pan if desired.