Bean Medley Chili - low fat
Bean Medley Chili - low fat
2 large onions, chopped
2 Tbsp. bottled minced garlic
1 Tbsp. cooking oil
3 Tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
1 canned chipotle chile pepper in adobo sauce, finely chopped
1 28-oz. can diced tomatoes, undrained
1 14-oz. can vegetable broth or chicken broth
1 large red sweet pepper, chopped
1 large green sweet pepper, chopped
1 15-oz. can black beans, rinsed and drained
1 15-oz. can red kidney beans, rinsed and drained
1 15-oz. can garbanzo beans) rinsed and drained
1/4 cup snipped fresh cilantro
Hot cooked rice
Fresh cilantro sprigs (optional)
Directions
1. In a 4-quart Dutch oven, cook onions and garlic in hot oil over medium heat for 4 to 5 minutes or until tender. Stir in chili powder, cumin, salt, and chipotle chile pepper; cook and stir for 1 minute. Add undrained tomatoes and broth. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Stir in sweet peppers and beans. Return to boiling; reduce heat. Cover and simmer about 20 minutes more or until sweet peppers are tender.
2. Add chickpeas and snipped cilantro; heat through. Serve with rice. If desired, garnish with cilantro sprigs. Makes 8 servings.
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