“Believe it or not, I discovered this recipe in InStyle. I have made it so many times and it is always gobbled up by everyone. I have made it for parties and kids. I sometimes serve it "Cincinnati" style - over spaghetti and topped with cheddar cheese or with tortilla chips. Making a pot now on a rainy day - yum!”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in Dutch oven over medium heat. Add scallions, celery, red pepper and garlic, and cook until softened, about 8-10 minutes.
  2. Stir in tomatoes, chili powder, cumin, salt and chipotle, and cook for 2 minutes.
  3. Add beans, corn and vegetable broth, and bring to boil.
  4. Reduce heat and simmer uncovered for about 25 minutes.

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