Servings:
6
Ingredients
Ingredients
- 2 teaspoons olive oil
- 1 cup pre-chopped onion
- 1/2 cup pre-chopped green bell pepper
- 2 teaspoons bottled minced garlic
- 3/4 cup water
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1/4 teaspoon black pepper
- 1 can (15 1/2-ounce) garbanzo beans, rinsed and drained
- 1 can (15 1/2-ounce) red kidney beans, rinsed and drained
- 1 can (15 1/2-ounce) black beans, rinsed and drained
- 1 can (14 1/2-ounce) organic vegetable broth (such as Swanson Certified Organic)
- 1 can (14 1/2-ounce) no-salt-added diced tomatoes, undrained
- 1 tablespoon yellow cornmeal
- 1/4 cup chopped fresh cilantro
- 6 tablespoons reduced-fat sour cream
Preparation
Preparation:Heat olive oil in a large saucepan over medium-high heat. Add onion, bell pepper, and garlic to pan; sauté 3 minutes. Stir in 3/4 cup water and next 9 ingredients (through diced tomatoes); bring to a boil. Reduce heat, and simmer 8 minutes. Stir in cornmeal; cook 2 minutes. Remove from heat; stir in cilantro. Serve with sour cream.
Note: Jackie Mills, MS, RD, JANUARY 2008
Source: Cooking Light