Hearty Three-Bean Chili

Course : Beans
Serves: 8
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

1 teaspoon vegetable oil
2 cups chopped onion
3 cloves garlic -- minced
2 tablespoons chili powder
1 1/2 tablespoons ground cumin
1/2 teaspoon salt
29 ounces no-salt-added stewed tomatoes -- undrained --2 cans -- 14.5 ounces each
30 ounces black beans -- drained --2 cans -- 15 ounces each
16 ounces kidney beans -- canned, drained
15 ounces pinto beans -- canned, drained
14 1/2 ounces fat-free beef broth
1/2 cup water
1 large green bell pepper -- cut into 1 inch pieces
1 large red bell pepper -- cut into 1 inch pieces
1/2 cup fat-free sour cream
1/3 cup diced green bell pepper
1/3 cup diced red bell pepper
 

Preparation / Directions:

1. Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; saute 5 minutes or until tender. Stir in chili powder, cumin, and salt; saute 1 minute. Add tomatoes and next 7 ingredients; bring to a boil. Cover, reduce heat and simmer 30 minutes, stirring occasionally. Spoon chili into bowls; top each serving with 1 tablespoon sour cream. Sprinkle diced green and red bell pepper evenly over each serving.

 

Nutritional Information:

CAL ( % from fat); PRO g; FAT g (SAT g); CARB g; FIB g; CHOL mg; IRON mg; SOD mg; CALC mg.


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Beans Recipes