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Bean Medley Chili

Each bean in this chili recipe adds a distinctive flavor and texture to the final main dish. The beans also provide lots of fiber.
MAKES: 8 servings
CARB GRAMS PER SERVING: 60
Rated :   by 8 people
Bean Medley Chili
 

Nutrition Facts Per Serving:

  • Servings Per Recipe: 8
  • Calories: 310
  • Protein(gm): 14
  • Carbohydrate(gm): 60
  • Fat, total(gm): 4
  • Dietary Fiber, total(gm): 12
  • Sodium(mg): 1027
  • 2 large onions, chopped
  • 2 tablespoons bottled minced garlic
  • 1 tablespoon cooking oil
  • 3 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 canned chipotle chile pepper in adobo sauce, finely chopped
  • 1 28 ounce can diced tomatoes, undrained
  • 1 14 ounce can vegetable broth or chicken broth
  • 1 large red sweet pepper, chopped
  • 1 large green sweet pepper, chopped
  • 1 15 ounce can black beans, rinsed and drained
  • 1 15 ounce can red kidney beans, rinsed and drained
  • 1 15 ounce can garbanzo beans) rinsed and drained
  • 1/4 cup snipped 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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