Three-Bean Chili

Three-Bean Chili
Photo by Beau Gustafson

Ingredients

  • 2 teaspoons chili powder
  • 2 tablespoons tomato paste
  • 2 teaspoons ground cumin
  • ¼ cup chopped fresh cilantro
  • 1 tablespoon yellow cornmeal
  • 1 (14 1/2-ounce) can organic vegetable broth (such as Swanson Certified Organic)
  • 1 (14 1/2-ounce) can no-salt-added diced tomatoes, undrained
  • + 10 more ingredients
    • 1 cup prechopped onion
    • 1 (15 1/2-ounce) can garbanzo beans, rinsed and drained
    • ¾ cup water
    • ¼ teaspoon black pepper
    • 1 (15 1/2-ounce) can red kidney beans, rinsed and drained
    • ½ cup prechopped green bell pepper
    • 2 teaspoons olive oil
    • 6 tablespoons reduced-fat sour cream
    • 2 teaspoons bottled minced garlic
    • 1 (15 1/2-ounce) can black beans, rinsed and drained

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...

View full recipe at My Recipes

Comments

Variations on Three-Bean Chili

  • Three-Bean Chili
    • 1/4 cup chili powder
    • 1 onion, finely chopped
    • 1 15-oz. can kidney beans, drained and rinsed
    • 1 28-oz. can diced tomatoes
    • +15 other ingredients
  • Three-Bean Chili
    • 1/2 teaspoon pepper
    • 2 10.75-oz. cans condensed tomato soup
    • 1 15-oz. can kidney beans, rinsed and drained
    • 2 cloves garlic, minced
    • +16 other ingredients


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