3 Bean Chili

By doroalry

Vegetarian Chili from Cooking Light Magazine

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

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.

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