Three-Bean Chili*

By mamapig

Ingredients

• 2 tsp olive oil
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 2 tsp bottled minced garlic
• 3/4 cup water
• 2 Tbs tomato paste
• 2 tsp chili powder
• 2 tsp ground cumin
• 1/4 tsp black pepper
• 1 15 1/2-oz can garbanzo beans, rinsed and drained
• 1 15 1/2-oz can red kidney beans, rinsed and drained
• 1 15 1/2-oz can black beans, rinsed and drained
• 1 14 1/2-oz can organic vegetable broth (such as Swanson Certified Organic)
• 1 14 1/2-oz can no-salt-added diced tomatoes, undrained
• 1 Tbs yellow cornmeal
• 1/4 cup chopped fresh cilantro
• 6 Tbs reduced-fat sour cream

Preparation

Step 1

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.