Vegetarian Chili

Ingredients

• 3 tablespoons Land O Lakes® Butter
• 2 medium (1 cup) carrots, chopped
• 1 medium (1 cup) onion, chopped
• 1/2 cup chopped red bell pepper
• 1 tablespoon chipotle chile peppers in adobo sauce, finely chopped
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 2 cups thick-and-chunky salsa
• 2 cups water
• 1 (15-ounce) can black beans, undrained
• 1 (15-ounce) can chili beans, undrained
• 1 (15-ounce) can pinto beans, undrained
• 1 (15-ounce) can vegetarian refried beans
• 1 cup corn, thawed if frozen
• Land O Lakes® Mexican Blend Farmstyle Cut Shredded Cheese
• Sour cream, chopped green onions, hot pepper sauce, chopped fresh cilantro, for topping as desired

Instructions

1. 1

   Melt butter in large Dutch oven over medium heat. Add carrots, onion and bell pepper. Cook, stirring occasionally, 7-10 minutes or until vegetables soften and begin to brown.

2. 2

   Add chipotles, chili powder, cumin, garlic powder and salt; stir to coat vegetables. Cook 1 minute, stirring occasionally. Stir in salsa and water. Stir in all beans and corn.

3. 3

   Reduce heat to low. Cover; simmer, stirring occasionally and being sure to reach edge and bottom of pan to avoid any scorching, 15 minutes. Serve hot with shredded cheese and other desired garnishes.