Vegetable Chili with Harvest Beans

By dashy_65

Ingredients

• 1 cup dried black beans
• 1 cup dried calypso or pinto beans
• 1 cup dried snowcap, Appaloosa, or pinto beans
• 2 tablespoons olive oil
• 1 3/4 cups diced onion
• 3/4 cup diced red bell pepper
• 3/4 cup diced green bell pepper
• 3/4 cup diced yellow bell pepper
• 1/2 cup minced seeded jalapeño pepper (about 4 large)
• 3 garlic cloves, minced
• 2 1/2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 teaspoon ground red pepper
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup masa harina or cornmeal
• 2 tablespoons unsweetened cocoa
• 5 (14 1/2-ounce) cans vegetable broth

Preparation

Step 1

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans in a colander, and set aside.

Heat oil in pan over medium-high heat. Add onion, bell peppers, jalapeño, and garlic; sauté for 10 minutes or until tender. Add chili powder, cumin, ground red pepper, salt, and black pepper; sauté 1 minute. Stir in masa harina and cocoa. Add beans and broth; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 2 hours or until beans are tender, stirring occasionally.

231 cal, 4.1g fat, 39.5g carb, 7.4g fiber, 810mg sodium