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Vegetarian Chili with Chipotle Chiles

This recipe is from the July 1993 Bon Appetit. Kay Hartman

1 tablespoon olive oil
1 cup chopped carrot
1 cup chopped red or green bell pepper
1 cup chopped onion
3 large garlic cloves, minced
1 tablespoon chili powder
2 teaspoons cumin
1 28-ounce can Italian-style pluc tomatoes with juices, chopped
1 15- to 16-ounce can red kidney beans, rinsed, drained
1 15- to 16-ounce can cannellini (white kidney beans), rinsed, drained
1 15- to 16-ounce can black beans, rinsed, drained
2 tablespoons canned chopped chipotle chiles in adobo sauce

Heat olive oil in heavy large saucepan over medium heat. Add carrot,
bell pepper, onion and garlic and saute until vegetables are light
golden, about 10 minutes. Add chili powder and cumin and stir 2
minutes. Add tomatoes, red, white and black beans and chipotle chiles
and bring mixture to boil. Reduce heat and simmer until vegetables
are tender, stirring occasionally, about 20 minutes. Thin with water
if mixture is too thick. Season chili to taste with salt and pepper.