Three-Bean Chili
Three-Bean Chili from Cooking Light
Beau Gustafson / Cooking Light
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Rating:
3.1666667 (6 rated)
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 (15 1/2-ounce) can garbanzo beans, rinsed and drained
    • 1 (15 1/2-ounce) can red kidney beans, rinsed and drained
    • 1 (15 1/2-ounce) can black beans, rinsed and drained
    • 1 (14 1/2-ounce) can organic vegetable broth (such as Swanson Certified Organic)
    • 1 (14 1/2-ounce) can 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