Multi-Bean Chili (Printer-Friendly Version) | Eating Well
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20 minute dinner recipes

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Multi-Bean Chili

http://www.eatingwell.com/recipes/multi_bean_chili.html

From EatingWell:  The EatingWell Healthy in a Hurry Cookbook (2006)

Even confirmed carnivores will love this meatless chili because it's rib-sticking thick. If you like, add a dollop of low-fat sour cream or nonfat plain yogurt to each serving. Or try it with minced scallions and a little shredded Cheddar. In any case, have bottled hot red pepper sauce on hand to pass alongside.

6 servings, scant 2 cups each | Active Time: 20 minutes | Total Time: 35 minutes

Ingredients

Preparation

  1. Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes. Reduce heat to medium-low and cook, stirring often, until very soft and just beginning to brown, 3 to 4 minutes. Add garlic, chili powder, cumin and chipotle (or cayenne) to taste and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in canned and fresh tomatoes, kidney, white and black beans, water and pepper. Increase heat to high and bring to a boil, stirring often. Reduce heat to a simmer and cook, stirring occasionally, until the chili has reduced slightly, 10 to 15 minutes.

Nutrition

Per serving : 294 Calories; 4 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 55 g Carbohydrates; 16 g Protein; 16 g Fiber; 806 mg Sodium; 777 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 3 starch, 2 vegetable, 1/2 fat

Tips & Notes