| | Directions | | Heat the oil in a dutch oven over medium-high heat; add the celery, onion and bell pepper. Cook, stirring, until the vegetables soften, about 3 minute. Add the garlic and cook, stirring, 1 minute. Stir in the chipotle chilies and sun-dried tomatoes. Add the crushed tomatoes, black beans, garbanzo beans, red kidney beans, white kidney beans, cannellini beans, vegetable broth, 2 cups water, chili powder, cumin, oregano, salt, thyme, red pepper flakes and black pepper to taste. Heat the chili to a boil over medium-high heat. Reduce the heat to a simmer. Cover the pot; cook the chili, stirring occasionally, for 20 minutes. |
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| Ingredients | | - |  | 2 tablespoons olive oil |
| - | | 2 stalks celery, chopped |
| - | | 1 sweet onion, chopped |
| - | | 1 green bell pepper, chopped |
| - | | 3 cloves garlic, minced |
| - | | 2 chipotle chilies, drained and finely chopped |
| - | | 2 oil-packed sun-dried tomatoes, drained and finely chopped |
| - | | 1 can crushed tomatoes (28 ounce can) |
| - | | 1 can Black Beans, drained (16 ounce can) |
| - | | 1 can garbanzo beans, drained (16 ounce can) |
| - | | 1 can red kidney beans, drained (16 ounce can) |
| - | | 1 can white kidney beans, drained (16 ounce can) |
| - | | 1 can cannellini or butter beans, drained (16 ounce can) |
| - | | 1 can vegetable broth (14 ounce can) |
| - | | 1 tablespoon chili powder |
| - | | 2 teaspoons ground cumin |
| - | | 1 teaspoon dried oregano |
| - | | 1/2 teaspoon Salt |
| - | | 1/2 teaspoon dried thyme leaves |
| - | | 1/2 teaspoon red pepper flakes |
| - | | Freshly ground black pepper |
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