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Three-Bean Chili

/ Source: Cooking Light
SERVINGS
6
RATE THIS RECIPE
(53)
Three-Bean Chili from Cooking Light
Beau Gustafson / Cooking Light
SERVINGS
6
RATE THIS RECIPE
(53)

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
  • Chef notes

    Add corn muffins to this three bean chili recipe and you've got yourself a great meal.

    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