Vegetarian Chili with Chipotle Chilies from Lighter, Quicker, Better: Cooking for the Way We Eat Tod

Name: Vegetarian Chili with Chipotle Chilies from Lighter, Quicker, Better: Cooking for the Way We Eat Tod
Ingredients: 1 cup chopped onion; 2 garlic cloves, finely chopped; 1½ teaspoons chili powder; 1 teaspoon ground cumin; 1 tablespoon olive oil; 1 cup chopped carrot; 1 cup chopped red (bell) pepper; 1 cup chopped green bell pepper; 1 cup nonfat yogurt; 1 cup finely shredded iceberg lettuce; 1 can (16 ounces) cannellini, rinsed and drained; 1 can (16 ounces) red kidney beans, rinsed and drained; Salt to taste; 1 can (16 ounces) black beans, rinsed and drained; 3 cups chopped cored ripe tomatoes or 1 can (28 ounces) plum tomatoes, with juice; 2 tablespoons chopped canned chipotle chilies, or to taste; 1 cup tomato juice, or as needed

app.ckbk.com

This easy recipe, based on three colors of canned beans, is a big batch, but leftovers make a delicious quick meal. Chipotle chilies are dried smoked jalapeños. They are available canned.

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Ingredients

1 cup chopped onion
2 garlic cloves, finely chopped
1½ teaspoons chili powder
1 teaspoon ground cumin
1 tablespoon olive oil
1 cup chopped carrot
1 cup chopped red (bell) pepper
1 cup chopped green bell pepper
1 cup nonfat yogurt
1 cup finely shredded iceberg lettuce
1 can (16 ounces) cannellini, rinsed and drained
1 can (16 ounces) red kidney beans, rinsed and drained
Salt to taste
1 can (16 ounces) black beans, rinsed and drained
3 cups chopped cored ripe tomatoes or 1 can (28 ounces) plum tomatoes, with juice
2 tablespoons chopped canned chipotle chilies, or to taste
1 cup tomato juice, or as needed