Hearty Three-Bean Chili
Yield
4 servingsPrep
10 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon | vegetable oil |
|
| 2 | cups |
onions
chopped |
|
| 3 | each | garlic cloves |
|
| 2 | tablespoons | chili powder |
|
| 1 ½ | tablespoons |
cumin
ground |
|
| ½ | teaspoon | salt |
|
| 29 | ounces |
tomatoes, canned
undrained |
|
| 30 | ounces |
black beans
drained |
|
| 16 | ounces |
red kidney beans
canned, drained |
|
| 15 | ounces |
pinto beans
canned, drained |
|
| 14 ½ | ounces | beef stock |
|
| ½ | cup | water |
|
| 1 | large |
green bell peppers
cut up |
|
| 1 | large |
sweet red bell peppers
cut up |
|
| ½ | cup | sour cream |
|
| ⅓ | cup |
green bell peppers
diced |
|
| ⅓ | cup |
sweet red bell peppers
diced |
|
Low Cholesterol, Trans-fat Free, High Fiber
Directions
Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 5 minutes or until tender.
Stir in chili powder, cumin, and salt; sauté 1 minute.
Add tomatoes and next 7 ingredients; bring to a boil.
Cover, reduce h eat and simmer 30 minutes, stirring occasionally.
Spoon chili into bowls, top each serving with 1 tablespoon sour cream.
Sprinkle diced green and red bell pepper evenly over each serving.
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