2 Tablespoons olive oil
1 cup celery, chopped
1 cup onion, chopped
1 cup green bell pepper, chopped
3 cloves garlic, minced
2 chipotle peppers*, finely chopped
1 can (28 ounces) fire roasted diced tomatoes
1 can (15 ounces) black beans
1 can (15 ounces) cannellini beans
2 cups vegetable broth
1/2 cup Grape-Nuts cereal
1 Tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 – 1/2 teaspoon red pepper flakes*
Freshly ground black pepper, to taste
Reduced-fat cheddar cheese, reduced-fat sour cream, green onion, additional
1. Heat the oil in a large Dutch oven over medium high heat; add celery, onion and
bell pepper. Cook, stirring, until vegetables soften, about 3 minutes. Add garlic;
cook, stirring, 1 minute.
2. Stir in chipotle peppers, tomatoes, black and cannellini beans, vegetable broth,
Grape-Nuts cereal, chili powder, cumin, oregano, salt, thyme, red pepper flakes
and black pepper to taste.
3. Heat to a boil over medium-high heat; lower heat to a simmer. Cover; cook,
stirring occasionally, 20 minutes.
*Note: If you prefer a spicier chili, keep the seeds inside the chipotle peppers and
use 1/2 teaspoon red pepper flakes. If you prefer a milder version, remove the
seeds from the chipotle peppers before adding them to the chili and use only 1/4
teaspoon red pepper flakes.
Recipe from GrapeNuts.com