Three Bean Vegetarian Chili

1 cup dry white kidney beans, soaked and drained
1 cup dry red kidney beans, soaked and drained
1 cup dry black beans, soaked and drained
1 Tbs. olive oil
2 medium onions, chopped
3 carrots peeled and chopped
1 stalk celery, chopped
1 red pepper, chopped
3 garlic cloves, finely chopped
1 jalapeno Chile, finely chopped
2 tsp cumin
½ tsp coriander
1/8 tsp cinnamon
1/8 tsp red pepper
1 can (28 oz) tomatoes in puree
1 chipotle Chile in adobo, finely chopped (optional)
2 tsp salt
¼ tsp oregano
2 cups water
1 pkg. frozen corn, thawed
In a 5 qt. Dutch oven, combine with kidney, red kidney and black beans and enough water to cover by 2 inches; heat to boiling over high heat. Reduce heat; cover and simmer until beans are tender, about 1 hour. Drain beans and return to Dutch oven.
Meanwhile, in a non-stick 10-inch skillet, heat oil over medium heat. Add onions, carrots, celery, and red pepper. Cook, stirring frequently, until carrots are tender, about 10 minutes. Stir in garlic, jalapeno, cumin, coriander, cinnamon, and red pepper; cook 30 seconds. Stir in tomatoes with their puree, chipotle Chile, salt, and oregano, breaking up tomatoes with side of spoon. Heat to boiling; reduce heat and simmer 10 minutes, stirring several times. Add tomato mixture and water to beans in Dutch oven; heat to boiling over medium high heat. Reduce heat; cover and simmer, stirring occasionally, 15 minutes. Stir in corn and cook 5 minutes longer. Remove from heat. Makes about 10 cups.
In a slow cooker, combine the hominy, tomatoes, and tomato sauce. Sauté onion and green pepper in the oil until tender. Stir the onions and peppers into the hominy mixture. Cover and cook on low for 6-8 hours or until heated through.