5-Veggie & 3-Bean Chili

Serves: 4

Prep Time: 10 minutes

Cook Time: 25 minutes

Make-Ahead: Chili can be made 2 days ahead, covered and refrigerated. Rewarm gently, adding water to thin chili as needed.

Ingredients

2 tbs. canola oil

1 yellow onion, coarsely chopped (about 3 cups)

4 stalks celery, thinly sliced (about 1 1/2 cups)

3 garlic cloves, chopped

4 tsp. Mexican chili powder

3 cups vegetable stock

One 14-oz. can tomato sauce

One 14-oz. can each red kidney beans, garbanzo beans, and white beans, drained, rinsed

2 ears corn, shucked

Accompaniments: Corn tortillas, diced avocado, lime wedges, chopped fresh coriander

Method

1. Heat oil in the Curtis Stone 4.5-qt. Wok/Saute Pan over medium-high heat. Add onions, celery, and garlic. Cook, stirring occasionally, for 5 minutes, or until onions are translucent. Stir in chili powder. Add stock and tomato sauce.
2. Bring to a gentle simmer. Reduce heat to medium-low and simmer gently, uncovered, stirring occasionally, for 10 minutes to blend flavors.
3. Stir in beans and corn kernels. Simmer very gently, stirring occasionally, for 10 minutes, or until chili has thickened slightly. Season with salt.
4. Arrange tortillas in steamer and set steamer on wok/saute pan over chili. Cover and allow steam from chili to warm tortillas.
5. Ladle chili into bowls and serve with tortillas and remaining accompaniments.