Bean Medley Chili

By glomcrae

Calories310
Total Fat (g)4
Saturated Fat (g)0
Cholesterol (mg)0
Sodium (mg)1027
Carbohydrate (g)60
Fiber (g)12
Protein (g)14

Ingredients

• 2 large onions, chopped
• 2 Tbsp.bottled minced garlic
• 1 Tbsp.cooking oil
• 3 Tbsp.chili powder
• 1 tsp.ground cumin
• 1/2 tsp.salt
• 1 canned chipotle chile pepper in adobo sauce, finely chopped
• 1 28-oz. can diced tomatoes, undrained
• 1 14-oz. can vegetable broth or chicken broth
• 1 large red sweet pepper, chopped
• 1 large green sweet pepper, chopped
• 1 15-oz. can black beans, rinsed and drained
• 1 15-oz. can red kidney beans, rinsed and drained
• 1 15-oz. can garbanzo beans) rinsed and drained
• 1/4 cup snipped fresh cilantro
• Hot cooked rice
• Fresh cilantro sprigs (optional

Details

Servings 6

Preparation

Step 1

1. In a 4-quart Dutch oven, cook onions and garlic in hot oil over medium heat for 4 to 5 minutes or until tender. Stir in chili powder, cumin, salt, and chipotle chile pepper; cook and stir for 1 minute. Add undrained tomatoes and broth. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Stir in sweet peppers and beans. Return to boiling; reduce heat. Cover and simmer about 20 minutes more or until sweet peppers are tender.
2. Add chickpeas and snipped cilantro; heat through. Serve with rice. If desired, garnish with cilantro sprigs. Makes 8 servings.