Market Hall Foods Blog - Smoky Vegetarian Chili

Ingredients

• 6 cups cooked Rancho Gordo Pinto Beans , plus 2 cups of bean broth*
• 2 tablespoons extra virgin olive oil
• 1 yellow onion, diced
• 2 celery ribs, diced
• 1 red bell pepper, diced
• 1 carrot, diced
• 3-4 cloves garlic, minced
• salt and pepper
• 2 tablespoons Rancho Gordo New Mexican Red Chile Powder
• 1 teaspoon Las Hermanas Pimentón de la Vera, Sweet
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1 tablespoon Oliveri Porcini Mushroom Powder
• 1 1/2 tablespoons tomato paste
• One 19 oz jar Masseria Mirogallo Spacatelle Tomatoes with juice
• 1 chipotle pepper in adobo sauce, chopped (optional**)
• 1 cup water
• 1 bay leaf
• 2 teaspoons Castello di Volpaia Italian Red Wine Vinegar
• 1 teaspoon maple syrup
• Garnishes: chopped green onion, grated cheddar, cilantro, tortilla chips, sour cream, etc.
• **Spice lovers will want to add the optional chipotle pepper in adobo sauce for an extra kick of warming heat, but be warned, these can really amplify the spice.