Vegetarian Chili

Makes about 8 cups

       nonstick cooking spray
1    tablespoon olive oil
1    small onion, finely chopped
2    garlic cloves, finely chopped
1    medium bell pepper, cut into small dice
1    teaspoon kosher salt, divided
¼   teaspoon freshly ground black pepper
2    teaspoons chili powder
¼   teaspoon ground cumin
¼   teaspoon ground coriander
1    can (28 ounces) tomato purée
3    cans (15 ounces each) beans, drained (any variety or
      combination will work – kidney, Great Northern, chickpeas
      and black beans are some examples)
2    tablespoons tomato paste
1    chipotle pepper in adobo, finely chopped
       Shredded Cheddar, chopped cilantro, chopped green onion
       and tortilla chips for serving

Nutritional information per serving (1 cup):
Calories 181 (10% from fat) • carb. 31g • pro. 10g • fat 2g • sat. fat 0g chol. 0mg • sod. 819mg • calc. 50mg • fiber 8g

1. Coat a 2½-quart baking dish (preferably cast iron) with nonstick
cooking spray. Reserve.
2. Put the olive oil in a skillet and place over medium heat. Once the oil
is hot and shimmers across the pan, add the onion, garlic and bell
pepper with a pinch of salt, pepper and remaining spices. Cook until
soft and fragrant, about 5 to 7 minutes.
3. Add to the prepared baking dish with the tomato purée, beans,
tomato paste, chipotle and remaining salt. Stir all ingredients together
to fully combine.
4. Cover and place in the oven in rack position 1. Select Slow Cook
on High for 4 hours.
5. When time expires, remove and adjust seasoning according to
preference.
6. Serve with shredded Cheddar, chopped cilantro, green onion
and tortilla chips.