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SPICY, SMOKY VEGETARIAN CHILI


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, and the freshness of Cilantro and Oregano. Best of all, our infused olive oils make it easy!

SERVES: 4 to 6 
INGREDIENTS:
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)
2 tbsp Cilantro olive oil or 6 tbsp fresh, roughly chopped, stems removed
2 tsp ground cumin
1 tbsp chili powder
1 tbsp Oregano white balsamic
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. 
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DIRECTIONS:
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 balsamic and cook for another minute. Add tomatoes and juice, beans, corn and broth. Stir and simmer for 30 minutes. Remove from heat. With a potato masher, mash a portion of the chili. Enough until it reaches a thicker consistency. But careful not to mash too much of the pot. You can also remove about 2 cups and mash separately and then return to pot. Serve with garnishes of your choice and always have extra Chipotle. Lime and Garlic oils on hand for drizzling. Serve with Lime tortilla chips 

Note: This recipe is an adaptation of several others from the NYTimes, Bon Appetit, Kitchn and the blog Cookie And Kate.