Heat the olive oil on medium in a large pan. Add the peppers and onions. Stir to combine the vegetables with the oil and cook for about 15 to 20 minutes or until the vegetables are translucent. You should occasionally stir the vegetables. You can add some salt to the vegetables for flavoring. Sprinkle the cooked vegetables with chipotle chile pepper and celery salt. Stir to mix evenly. Add the tomatoes and beans. Stir to combine. Reduce the heat to medium low and simmer for at least 45 minutes, stirring occasionally. The chili can also be simmered all day in a crock pot.
Serve with 2/3 to 1 cup brown rice.
This recipe is a "Mary's Meal," based on the work of Mary Flynn, PhD, registered dietitian at The Miriam Hospital.Learn more about Mary's Meals.
Try it out: Select Mary's Meals are served daily in The Miriam Hospital cafeteria.