Change text size
Rate and Comment
Print
ShareBean 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
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.
Add your rating
Your Rating:
Please confirm your comment by answering the question below and clicking "Submit Comment."
