Recipe: 3 Bean Chili

I've added a link to this recipe on the sidebar, but here it is for a quick reference. I've made this recipe for years now and it's one of our favorites. It makes more than our little family can finish off in one sitting, so we usually freeze the leftovers and enjoy again another night when we need a quick meal. I served this once while on a family vacation and one of my nephews, who was a bit leery of the idea of meatless chili, came to me afterward and said he "actually liked it." That's the highest compliment you can get from a teenage boy!

3 Bean Chili
2 teaspoons olive oil
1 large onion, chopped, or 11/4 cups frozen chopped onion
2 ribs celery, thinly sliced
1 large green bell pepper, cored, seeded, and chopped
2 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 (141/2-ounce) can no-salt-added diced tomatoes
1 cup canned great Northern beans, drained and rinsed
1 cup canned pinto beans, drained and rinsed
1 cup canned red kidney beans, drained and rinsed
2 cups no-salt, fat-free vegetable broth
1 medium sweet potato, peeled
1/2 teaspoon salt

1. Heat oil in a large saucepan or pot set over medium heat. Add
the onion, celery, and green pepper. Cook, stirring, until fragrant,
about 3 minutes. Add the garlic and cook 30 seconds, then stir in
the chili powder and cumin. Cook another 20 seconds, until aromatic.
2. Pour in the tomatoes, beans, and broth and bring to a simmer.
3. Using the large holes of a box grater, grate the sweet potato
into the chili. Cover, reduce heat to low, and simmer slowly,
stirring occasionally, until thickened, about 40 minutes. Stir in
the salt and let stand at room temperature for 5 minutes before
serving.

You can view the recipe here.