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Three-Bean Chili with Vegetables

Becky Luigart-Stayner
Yield 16 servings (serving size: 1 1/4 cups chili, 1 tablespoon cilantro, 1 tablespoon cheese, and 1 tablespoon sour cream)
Chipotle chiles add a subtle smokiness and a touch of spicy heat to this chili. We also love the flavor from the three types of beans. Cook this hearty, kid-friendly dish up to two days ahead. Thin it with a little water when reheating, if necessary.

Ingredients

  • 1 1/2 tablespoons canola oil
  • 2 cups chopped onion
  • 2/3 cup chopped carrot
  • 4 garlic cloves, minced
  • 4 cups water
  • 2 cups frozen whole-kernel corn
  • 1 cup chopped red bell pepper (about 1 large)
  • 1 cup chopped zucchini
  • 2 tablespoons chili powder
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 3/4 teaspoon salt
  • 2 (28-ounce) cans crushed tomatoes
  • 2 (16-ounce) cans pinto beans, rinsed and drained
  • 2 (16-ounce) cans kidney beans, rinsed and drained
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 (6-ounce) can no-salt-added tomato paste
  • 1 1/2 tablespoons rice vinegar
  • 1 1/2 teaspoons to 1 tablespoon finely chopped chipotle chile, canned in adobo sauce
  • 1 cup chopped fresh cilantro
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • 1 cup reduced-fat sour cream

Nutrition Information

  • calories 211
  • caloriesfromfat 26 %
  • fat 6.1 g
  • satfat 2.4 g
  • monofat 1.5 g
  • polyfat 0.9 g
  • protein 10.3 g
  • carbohydrate 34.6 g
  • fiber 8.8 g
  • cholesterol 11 mg
  • iron 3.5 mg
  • sodium 708 mg
  • calcium 159 mg

How to Make It

  1. Heat oil in a large stockpot over medium-high heat. Add onion, carrot, and garlic; sauté 5 minutes. Stir in 4 cups water and next 12 ingredients (through tomato paste); bring to a boil. Cover, reduce heat, and simmer 25 minutes or until carrot is tender, stirring occasionally. Stir in vinegar and chipotle. Top with fresh cilantro, cheese, and sour cream.

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