FINALLY, a Cooking Light recipe that makes my nose run! While I typically find that I have to double spices called for just to be able to taste them, this recipe is so spicy my nose was running from the first bit (FYI, this is a plus in my book). I suspect this is because of the chipotle in adobo...I'm now wondering why I've never cooked with them before! If you don't like heat, you may want to either seed the chilis, rinse the adobo sauce off them, or both. I used dried beans, no salt added tomatoes, and did not add the called for salt and found I didn't miss it. My previous go to chili recipe was CL's three been with roasted red peppers and butternut squash; this is my new go to recipe. Next time I'll add in some butternut squash to this recipe! I did have to cook this about 15 minutes longer than called for (and at more than a simmer); the end result was veggies that were tender, but still had a nice bit of life left in them. Make sure you have an 8+ qt. stock pot!
Three-Bean Chili with Vegetables
Becky Luigart-Stayner
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.
Yield: 16 servings (serving size: 1 1/4 cups chili, 1 tablespoon cilantro, 1 tablespoon cheese, and 1 tablespoon sour cream)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 211
- Calories from fat: 26%
- Fat: 6.1g
- Saturated fat: 2.4g
- Monounsaturated fat: 1.5g
- Polyunsaturated fat: 0.9g
- Protein: 10.3g
- Carbohydrate: 34.6g
- Fiber: 8.8g
- Cholesterol: 11mg
- Iron: 3.5mg
- Sodium: 708mg
- Calcium: 159mg
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
Preparation
- 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.
Three-Bean Chili with Vegetables Recipe at a Glance
- COURSE: Main Dishes, Soups/Stews
- CONVENIENCE: Kid-Friendly, Make-Ahead
- CUISINE: Southwest
- MAIN INGREDIENT: Beans, Vegetables
- PUBLICATION: Cooking Light
More Recipes for Main Dishes
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Three-Bean Vegetarian Chili
Oxmoor House -
Stacked Red Chili Enchiladas
Sunset -
Barley, Black Bean, and Corn Burritos
Oxmoor House
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