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

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.

Charity Ferreira
Recipe by Cooking Light October 2006

Gallery

Becky Luigart-Stayner

Recipe Summary

Yield:
16 servings (serving size: 1 1/4 cups chili, 1 tablespoon cilantro, 1 tablespoon cheese, and 1 tablespoon sour cream)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Source

Ice Cream Treats: Easy Ways to Transform Your Favorite Ice Cream into Spectacular Desserts

Nutrition Facts

211 calories; calories from fat 26%; fat 6.1g; saturated fat 2.4g; mono fat 1.5g; poly fat 0.9g; protein 10.3g; carbohydrates 34.6g; fiber 8.8g; cholesterol 11mg; iron 3.5mg; sodium 708mg; calcium 159mg.
Advertisement
Advertisement