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Even confirmed carnivores will love this meatless chili because it's rib-sticking thick. If you like, add a dollop of low-fat sour cream or nonfat plain yogurt to each serving. Or try it with minced scallions and a little shredded Cheddar. In any case, have bottled hot red pepper sauce on hand to pass alongside.

Multi-Bean Chili

canola oil

large onion, diced

cloves garlic, minced

chili powder

ground cumin

1/4-1/2 teaspoon ground chipotle chile, or cayenne pepper, or to taste

(28 ounce) can 1 28-ounce can crushed tomatoes

eaches medium tomatoes, chopped

(15 ounce) can 1 15-ounce can dark red kidney beans, rinsed

(15 ounce) can 1 15-ounce can small white beans, such as navy beans, rinsed

(15 ounce) can 1 15-ounce can black beans, rinsed

water

freshly ground pepper

Step 1
                                    
                                  
                                
                                  
                                    
                                      Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes. Reduce heat to medium-low and cook, stirring often, until very soft and just beginning to brown, 3 to 4 minutes. Add garlic, chili powder, cumin and chipotle (or cayenne) to taste and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in canned and fresh tomatoes, kidney, white and black beans, water and pepper. Increase heat to high and bring to a boil, stirring often. Reduce heat to a simmer and cook, stirring occasionally, until the chili has reduced slightly, 10 to 15 minutes.
                                    
                                    
                                  
                                    
                                      
                                    
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