Vegetable Chili with Harvest Beans

Cooking Light
13 servings (serving size: 1 cup)


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1 cup dried black beans
1 cup dried calypso or pinto beans
1 cup dried snowcap, Appaloosa, or pinto beans
2 tablespoons olive oil
1 3/4 cups diced onion
3/4 cup diced red bell pepper
3/4 cup diced green bell pepper
3/4 cup diced yellow bell pepper
1/2 cup minced seeded jalapeño pepper (about 4 large)
3 garlic cloves, minced
2 1/2 tablespoons chili powder
2 tablespoons ground cumin
1 teaspoon ground red pepper
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup masa harina or cornmeal
2 tablespoons unsweetened cocoa
5 (14 1/2-ounce) cans vegetable broth


Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans in a colander, and set aside.

Heat oil in pan over medium-high heat. Add onion, bell peppers, jalapeño, and garlic; sauté for 10 minutes or until tender. Add chili powder, cumin, ground red pepper, salt, and black pepper; sauté 1 minute. Stir in masa harina and cocoa. Add beans and broth; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 2 hours or until beans are tender, stirring occasionally.

Created date

June 2004

Nutritional Information

Calories 231
Caloriesfromfat 16 %
Fat 4.1 g
Satfat 0.8 g
Monofat 2.1 g
Polyfat 0.8 g
Protein 11.4 g
Carbohydrate 39.5 g
Fiber 7.4 g
Cholesterol 0.0 mg
Iron 4.2 mg
Sodium 810 mg
Calcium 77 mg