You may have noticed that I tend to cook a lot of vegetarian dishes. Although I am not a vegetarian, I tend to eat mostly vegetarian foods and very little red meat. My husband and daughter are vegetarians, so I'm always looking for interesting things to cook for them. This recipe was described by my daughter as "extremely flavorful and all the flavors were blended together." She recommends that I cut back a little on the chipotle peppers next time though (it was a bit spicy).

Vegetarian Chipotle Chili

- 2 Tbsp olive oil
- 1/2 cup diced onion
- 1/2 cup diced carrots
- 1 1/2 cups frozen pepper strips
- 1 small package chili seasoning
- 1-3 Tbsp chipotle peppers in adobo sauce, minced (note, I used 2 tbsp and it was VERY spicy)
- 1 28-oz can diced tomatoes
- 1 15-oz can Kidney beans, drained
- 1 15-oz can Black beans, drained

Heat oil in large pot over medium heat and saute onions and carrots for about 3 minutes. Add peppers and continue cooking until warm. Stir in seasoning mix and minced chipotles. Add tomatoes (undrained), beans and 1 cup of water. Simmer over low heat, uncovered, at least 30 minutes. Makes 6 Servings - Each serving is 207 cal, 6 grams fat, 9 grams fiber, 9 grams protein.

I served this over rice, or you could serve it with cornbread. Garnish with chopped scallions, shredded cheese or a bit of cilantro or parsley.