Vegetarian Chipotle Chili


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Vegetarian Chipotle Chili

1/4 c. olive oil
1 1/2 c. diced onion
4 cloves garlic, minced
2 tsp. cumin
1/2 tsp. red pepper flakes
1/2 tsp. black pepper
2 tsp. chili powder
2 TBL tomato paste
4 large carrots, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
3 stalks celery, diced
1 (28-oz) can whole peeled tomatoes, drained, chopped
2 c. V-8 juice
2 (15-oz) cans dark kidney beans, drained and rinsed
1 (15-oz) can pinto beans, drained and rinsed
2 TBL Chipotle Tabasco sauce
salt to taste

16 oz. sour cream
2 TBL Chipotle Tabasco sauce
8 oz. shredded sharp cheddar cheese

in large heavy pot, heat oil over high heat. Add next five ingredients. Sauté until onions are transparent. Stir in chili powder and tomato paste. Sauté for 30 seconds, then stir in celery, carrots and peppers. Cook for 2-3 minutes, stirring constantly.
Stir in tomatoes, V-8 juice and beans. Bring the mixture to a boil. Reduce heat and simmer for 20 minutes.
Stir in the Chipotle Tabasco sauce and season to taste.

To make garnish:
Stir together the Chipotle Tabasco sauce and sour cream. Top each bowl of chili with a spoonful of the sour cream/Tabasco mixture and then sprinkle with cheese. Serve immediately.