Smoky Two-Bean Vegetarian Chili

• 1 tablespoon olive oil
• 4 garlic cloves, finely chopped
• 1 small onion, finely chopped (about 1 cup)
• 1 small green bell pepper, chopped (about 1 cup)
• 1 teaspoon ground cumin
• 1 cup water
• 2 teaspoons finely chopped chipotle chiles, canned in adobo sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 (15-ounce) cans unsalted black beans, drained
• 1 (15-ounce) can unsalted pinto beans, drained
• 1 (14.5-ounce) can unsalted petite diced tomatoes, undrained

1. Heat a Dutch oven or large saucepan over medium-high heat. Add oil to pan; swirl to coat.
2. Add garlic, onion, and bell pepper; saute 4 minutes.
3. Add cumin; saute 30 seconds.
4. Stir in 1 cup water and remaining ingredients.
5. Bring to a boil; cover, reduce heat, and simmer 5 minutes.
6. Remove 1 cup bean mixture from pan with a slotted spoon; place in a bowl. Mash beans with a fork.
7. Stir mashed beans into chili. Simmer 5 minutes.
8. 3 Ways to Riff: - Add ground turkey or ground beef for a meaty version; cook it with the veggies. - Use any other type of bean: kidney beans, chickpeas (garbanzo beans), or red beans. - Swap in 1 can of hominy or 1 cup frozen corn in place of 1 can of beans.

olive oil, garlic, onion, green bell pepper, ground cumin, water, chipotle chiles, salt, black pepper, unsalted black beans, pinto beans, tomatoes

Taken from www.myrecipes.com/recipe/smoky-two-bean-vegetarian-chili (may not work)