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Bean Medley Chili

Three beans are better than one. Each type has a distinctive flavor and texture, making every spoonful of this chili an adventure.

CARB GRAMS PER SERVING: 60

Rated :

by 6people

d_wvi says:

I substituted organic vegetarian stock w/ no sodium added for the chicken broth. Tastes good to me.

Nutrition Facts Per Serving:

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

Diabetic Exchanges

2	largeonions, chopped
2	Tbsp.bottled minced garlic
1	Tbsp.cooking oil
3	Tbsp.chili powder
1	tsp.ground cumin
1/2	tsp.salt
1	cannedchipotle chile pepper in adobo sauce, finely chopped
1	28-oz. candiced tomatoes, undrained
1	14-oz. canvegetable broth or chicken broth
1	largered sweet pepper, chopped
1	largegreen sweet pepper, chopped
1	15-oz. canblack beans, rinsed and drained
1	15-oz. canred kidney beans, rinsed and drained
1	15-oz. cangarbanzo beans) rinsed and drained
1/4	cupsnipped fresh cilantro
	Hot cooked rice
	Fresh cilantro sprigs (optional)

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.

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Comments & Ratings

Comments (19)

d_wvi wrote:

I substituted organic vegetarian stock w/ no sodium added for the chicken broth. Tastes good to me.

5/29/2010 04:24:09 PM Report Abuse

d_wvi wrote:

A bit too hot for me. If you cut down the chili powder to 1 or 1.5 tablespoons, I'd give this one more star. Also, be careful to read the ingredients. Unlike me, I misread ONE "canned" chipotle pepper for ONE "CAN" of chipotle pepper. Fortunately, I stopped after 4 peppers. Unfortunately, it was too hot to eat as a meal, so we are using it more like a dip or as salsa on burritos, etc.

5/29/2010 04:22:49 PM Report Abuse

deweycrozier wrote:

This was great! Just a wee bit spicy!!

5/23/2010 06:18:48 PM Report Abuse

tlogan10 wrote:

I wonder if that sodium number is correct. If low sodium broth is used & the beans are rinsed, I don't think it will be nearly that high because no extra salt is even added. The sodium # on the beans includes the liquid.

5/12/2010 10:36:49 AM Report Abuse

anonymous wrote:

I was very excited until I saw the sodium content (1027 mg)! That is not healthy for anyone- especially a diabetic.

4/26/2010 05:45:13 PM Report Abuse