Add corn muffins to this three bean chili recipe, and you've got yourself a meal.
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
How to Make It
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.
I am a vegetarian, 7 years now, and the most difficult to please eaters of all times. In addition to that, my 12 year old daughter didn't fall far from the tree. She eats meat, but it is not a necessity with each meal. And then my hubby...a medium-rare steak guy, hold the veggies. I found this recipe & was very skeptical because it sounded bland (no salt in recipe, lol). I wasn't a chili fan as a meat eater, so didn't have high expectations with this. To my surprise, my family & I devoured every bit. I was disappointed, because I wanted them to stop eating so that I could eat the left-overs for lunch tomorrow! But they wouldn't stop with the "mmm, this is really good, mmm," so I could only smile. I didn't followed the recipe precisely, substituted diced tomatoes for original Rotel, and used canned lentils & white northern beans in lieu of black beans & chick peas. Served over basmati brown rice with Jiffy, yum yum. Will definitely be making this on a weekly basis. Really simple & I can only imagine how well the flavors come together overnight for left-overs =)
I made this for a vegetarian friend and had no intention of actually eating it but thought I needed to try it before I served it to someone else. I mean, what if it was awful?! So I reluctantly placed a spoonful in my mouth and boy am I glad I did! YUM! I totally loved this and can't wait to make it again...this time for myself :)
This is so delicious and healthy it's almost too good to be true! I added 1.5 jalapenos chopped, oregano, and some smoked paprika for a little smokey flavor. I've also eaten it over baked sweet potato and it's fantastic!
Great mild chili recipe for quick and easy cooking (which I needed to do today). I had to substitute the green pepper for yellow pepper because that was all I had on hand, and same with vegetable/chicken stock. Tasted great! Served with Jiffy corn muffins and baked potatoes.
This recipe was GREAT! I'm a hard person to convince that meatless is the way to go sometimes, but I withheld the urge to add some to this recipe and it paid off. I of course added a few of my own seasonings, which included a little more chili powder, a dash of season salt and some onion powder. I also threw in a Knorr vegi stock at the end because I felt it needed something. It turned out excellent. A new favorite in my house! We varnished with a little reduced fat shredded cheese, sour cream, some southwestern salad crisps, light sour cream and some chopped avocodo. This of course is optional but it turned out to be a great new addition. This may even replace my regular chili recipe
Wowzers! Looooved this chili recipe. I changed a couple of things, only because of what I had on hand...but the result was fantastic. In fact, since going vegetarian, it's the most delicious and easiest recipe I've made. I added leeks to the red onions I had. I threw in a couple of stalks of celery. Instead of H2O and tomato paste, I used a can of tomato sauce. I used pinto beans instead of garbanzo. And I used Rotel tomatoes for the diced tomatoes, which added just the right amount of heat. I let my pot of chili simmer for about three hours. Yummy! I will be making this, like, every week!
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