Three-Bean Chili

Three-Bean ChiliRecipe
Beau Gustafson; Melanie J. Clarke; Sabrina Bone; Mike Wilson
Add corn muffins to this three bean chili recipe, and you've got yourself a meal.

Yield:

6 servings (serving size: 1 1/3 cups chili and 1 tablespoon sour cream)

Recipe from

Cooking Light

Nutritional Information

Calories 180
Caloriesfromfat 25 %
Fat 4.9 g
Satfat 1.5 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 8.4 g
Carbohydrate 29.5 g
Fiber 8.6 g
Cholesterol 5 mg
Iron 2.3 mg
Sodium 714 mg
Calcium 86 mg

Ingredients

2 teaspoons olive oil
1 cup prechopped onion
1/2 cup prechopped green bell pepper
2 teaspoons bottled minced garlic
3/4 cup water
2 tablespoons tomato paste
2 teaspoons chili powder
2 teaspoons ground cumin
1/4 teaspoon black pepper
1 (15 1/2-ounce) can garbanzo beans, rinsed and drained
1 (15 1/2-ounce) can red kidney beans, rinsed and drained
1 (15 1/2-ounce) can black beans, rinsed and drained
1 (14 1/2-ounce) can organic vegetable broth (such as Swanson Certified Organic)
1 (14 1/2-ounce) can no-salt-added diced tomatoes, undrained
1 tablespoon yellow cornmeal
1/4 cup chopped fresh cilantro
6 tablespoons reduced-fat sour cream

Preparation

Heat olive oil in a large saucepan over medium-high heat. Add onion, bell pepper, and garlic to pan; sauté 3 minutes. Stir in 3/4 cup water and next 9 ingredients (through diced tomatoes); bring to a boil. Reduce heat, and simmer 8 minutes. Stir in cornmeal; cook 2 minutes. Remove from heat; stir in cilantro. Serve with sour cream.