One of my all-time favorite go to meals when the weather turns colder is veggie chili.  This dish has great flavor, medium spice, and lots of nutrients.  So next time you are in the mood for chili give this one a shot, I’ve found it pleases meat eaters and vegetarians alike.

INGREDIENTS:

1-2 tbls. olive oil
1 large yellow onion diced
1-2 cloves minced garlic
1 chipotle in adobo (Freeze the extras for future use. Please feel free to use extra if you like it really spicy, but be careful chipotles can be very hot!)
1 seeded, diced jalapeno
2 red bell peppers chopped
1 green bell pepper chopped
1 tbls. chili powder
2 tsp. ground cumin
1 can black beans, rinsed
1 can pinto beans, rinsed
1 can small red kidney beans, rinsed
1 large (28 oz) can crushed tomatoes
1 small (15 oz) can diced tomatoes
1 tbls. honey
1 cup frozen corn (Feel free to use fresh, just be sure to blanch it before adding it to the chili)

1. Put 1 - 2 tbls. olive oil in the bottom of heavy pot (Le Crueset dutch oven).  Sautee onions over medium heat for 10 mins or until translucent.  Add garlic, sautee for 30 sec to 1 min.
    
2. Add chopped chipotle and jalapeno, sautee for 1 min.  Add chopped red and green peppers, cook for 5 min.  Add remaining ingredients except for corn.  Simmer for 30 - 45 minutes or until veggies are cooked.
    
3. Stir in corn last minute and serve.

This chili is also great with zucchini or any number of other vegetables.  This is the basic recipe.  I like to serve it with blue corn chips and a bunch of different toppings like shredded cheese, diced scallions, fresh tomatoes.  I let guests serve themselves.  This is a great hearty dish and would be wonderful served with a nice corn bread.  Enjoy!