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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

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conniecoloutes says:

I am NOT diabetic so I do not need your magazine. I just like the recipe so I can maake it when my ......

Nutrition Facts Per Serving:

Calories 310
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	large onions, chopped
2	Tbsp. bottled minced garlic
1	Tbsp. cooking oil
3	Tbsp. chili powder
1	tsp. ground cumin
1/2	tsp. salt
1	canned chipotle chile pepper in adobo sauce, finely chopped
1	28-oz. can diced tomatoes, undrained
1	14-oz. can vegetable broth or chicken broth
1	large red sweet pepper, chopped
1	large green sweet pepper, chopped
1	15-oz. can black beans, rinsed and drained
1	15-oz. can red kidney beans, rinsed and drained
1	15-oz. 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.