Spicy Vegetarian Chili

Makes 8 servings

This hearty, meat-free chili from Post Grape-Nuts has that coveted crunch factor—and it's sure to be a crowd-pleaser during sweater weather. For those who like it hot, give it an extra kick with spicy red pepper flakes.

·   2 tablespoons olive oil

·   1 cup celery, chopped

·   1 cup onion, chopped

·   1 cup green bell pepper, chopped

·   3 cloves garlic, minced

·   2 chipotle peppers, finely chopped

·   1 can (28 ounces) no salt added fire-roasted diced tomatoes

·   1 can (15 ounces) low-sodium black beans

·   1 can (15 ounces) reduced-sodium cannellini beans

·   2 cups reduced-sodium vegetable broth

·   1/2 cup Grape-Nuts cereal

·   1 tablespoon chili powder

·   2 teaspoons ground cumin

·   1 teaspoon dried oregano

·   3/8 teaspoon salt

·   1/2 teaspoon dried thyme leaves

·   1/4–1/2 teaspoon red pepper flakes

·   Freshly ground black pepper, to taste

Heat oil in a large Dutch oven over medium-high heat. Add celery, onion, and bell pepper. Cook, stirring until vegetables soften, about 3 minutes.

Add garlic and cook, stirring 1 minute. Stir in chipotle peppers, tomatoes, black and cannellini beans, vegetable broth, Grape-Nuts cereal, chili powder, cumin, oregano, salt, thyme, red pepper flakes, and black pepper to taste.

Heat to a boil over medium-high heat. Lower heat to a simmer and cover. Cook, stirring occasionally, 20 minutes.

*If you prefer a spicier chili, keep the seeds inside the chipotle peppers and use 1/2 teaspoon red pepper flakes. If you prefer a milder version, remove the seeds from the chipotle peppers before adding them to the chili and use only 1/4 teaspoon red pepper flakes.