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Multi-Bean Chili

The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 4 (63 votes)

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.



READER'S COMMENT:
"Found this ok. Followed the recipe but it was really watery and did not have a great flavour. Ended up adding in a package of soy meat, mushrooms, green pepper, carrots and simmering for about 2.5 hours. Much better after that. "
Multi-Bean Chili Recipe

Makes: 6 servings, scant 2 cups each

Active Time:

Total Time:

Ingredients

  • 1 tablespoon canola oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1/4-1/2 teaspoon ground chipotle chile, or cayenne pepper, or to taste
  • 1 28-ounce can crushed tomatoes
  • 3 medium tomatoes, chopped
  • 1 15-ounce can dark red kidney beans, rinsed
  • 1 15-ounce can small white beans, such as navy beans, rinsed
  • 1 15-ounce can black beans, rinsed
  • 3 cups water
  • 1/2 teaspoon freshly ground pepper

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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 2 months.

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.

Nutrition Bonus: Vitamin C (60% daily value), Vitamin A (45% dv), Iron (30% dv), Potassium (22% dv), Calcium (15% dv).

Carbohydrate Servings: 2 1/2

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



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