Rating: 4.5 stars
28 Ratings
  • 5 star values: 18
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Add corn muffins to this three bean chili recipe, and you've got yourself a meal.

Recipe by Cooking Light January 2008


Credit: Beau Gustafson; Melanie J. Clarke; Sabrina Bone; Mike Wilson

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

180 calories; calories from fat 25%; fat 4.9g; saturated fat 1.5g; mono fat 1.7g; poly fat 0.3g; protein 8.4g; carbohydrates 29.5g; fiber 8.6g; cholesterol 5mg; iron 2.3mg; sodium 714mg; calcium 86mg.