Chipotle Chili

I know, I know it's the beginning of August and I am making chili! Totally not the season for it but I couldn't help but make it. There's this new little restaurant out here in Los Angeles called Chili Addiction and after eating there and looking through there menu again online, I had a huge craving for some home-made chili.

I love how the chipotle peppers add a smokey, spicy taste. This recipe makes a whole lot of chili, so I decided to play around with it and serve it in different ways. The first was the traditional chili in a bowl, garnish with vegan sour cream and chives. Next, I just had to make chili cheese fries for my boyfriend. I am most likely going to have this again for lunch tomorrow, since it made so much. I'm thinking that I will cook some macaroni noodles and serve the chili over that. Oh and I garnished all of it with Daiya Cheddar cheese mmmm!

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Serves 6 to 8

Ingredients
* 2 tablespoons olive or canola oil
* 1 medium yellow onion, chopped
* 1 large carrot, chopped
* 1 stalk celery, chopped
* 1 medium green bell pepper, cored, seeded and chopped
* 1 medium red bell pepper, cored, seeded and chopped
* 3 cloves garlic, finely chopped
* 1 to 3 tablespoons finely chopped chipotles in adobo 1 tablespoon dried oregano
* 2 teaspoons ground cumin
* 1 tablespoon chili powder
* 1 1/2 teaspoons salt
* 1 (28-ounce) can diced tomatoes, with their liquid
* 3 cups cooked red kidney beans, drained
* 1 1/2 cups cooked black beans, drained

Directions
1. Heat the oil in a large pot over medium heat. Add onions, carrots, celery, peppers and garlic and cook for 10 to 12 minutes, until vegetables are softened but not browned.

2. Add chipotles, oregano, cumin, chili powder and salt. Stir to blend. Add tomatoes and 4 cups water. Gently simmer over low heat, uncovered, for 45 minutes.

3. Add beans and simmer an additional 30 minutes. Garnish individual bowls with green onions or vegan sour cream, if desired.