There's something very special about a vegetarian chili that gives you the same warm feeling as a traditional "con carne". This colourful dish celebrates a rainbow of beans, ripe tomatoes, corn, the smokiness of Chipotle with Garlic and Lime EVOOs. Best of all, our infused olive oils make it easy!

3 medium red onions, coarsely chopped
3 large red bell peppers, coarsely chopped
6 medium carrots, peeled and thinly sliced
6 celery stalks, cleaned and coarsely chopped
tsp Kosher salt
3 tbs Garlic olive oil
2 tbsp Chipotle olive oil (more or less to taste)
6 tbsp fresh Cilantro, roughly chopped, stems removed
2 tsp ground cumin
1 tbsp chili powder
1 tbsp Persian Lime olive oil
3 large cans diced tomatoes (San Marzano)
1 cup frozen corn
1 small can of black beans, rinsed and drained
1 can white kidney beans
1 small can pinto beans, rinsed and drained
6 cups vegetable stock (homemade is best)
Optional Garnish: grated old cheddar, cilantro, avocado, sour cream. 

In a large Dutch oven on medium, heat the olive oils until shimmering. Add onion, pepper, carrot, celery and 1/4 teaspoon of the salt. Stir to combine then cook, stirring occasionally, until tender around 6 to 8 minutes. Add cumin and stir until vegetables are covered. Add tomatoes and juice, beans, corn and broth. Stir and simmer for 30 minutes. Remove from heat. Remove 2 cups. With a potato masher, mash until it reaches a thicker consistency. Return to pot. Combine and simmer for 10 minutes. Remove from heat. Serve with garnishes of your choice and always have extra Chipotle. Lime and Garlic oils on hand for drizzling. If available, serve with fresh lime wedges and crisp, restaurant-style tortilla chips.