Smoky Three-Bean Chili

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  • 50|min prep time
  • 50|min total time
  • 13 ingredients
  • 6 servings

1
tablespoon oil
2
medium stalks celery, chopped (1 cup)
1
medium green bell pepper, chopped (1 cup)
1
medium onion, chopped (1/2 cup)
2
garlic cloves, minced
1
can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1
can (15 oz) spicy chili beans, undrained
2
cups Progresso™ red kidney beans, drained, rinsed (from 19-oz can)
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
teaspoon 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)

Directions

  1. 1 In 3-quart saucepan or 4-quart Dutch oven, heat oil over medium-high heat. Add celery, bell pepper, onion and garlic; cook and stir 3 minutes.
  2. 2 Stir in all remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 30 to 40 minutes, stirring occasionally, until vegetables are tender and flavors are blended. If desired, top individual servings with crushed tortilla chips and sliced green onions.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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