3 Bean Chili

Vegetarian Chili from Cooking Light Magazine

3 Bean Chili
3 Bean Chili

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 teaspoons olive oil

  • 1 cup onion, minced

  • 1/2 cup green bell pepper, chopped

  • 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

Directions

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. Calories: 180 (25% from fat) Fat: 4.9g (sat 1.5g,mono 1.7g,poly 0.3g) Protein: 8.4g Carbohydrate: 29.5g Fiber: 8.6g Cholesterol: 5mg Iron: 2.3mg Sodium: 714mg Calcium: 86mg

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