Print E-mail
February 2011

Multi-Bean Vegetarian Chili

Servings: 6

Prep time: 30 minutes or less          

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 to taste 
  • 1 28-oz. can crushed tomatoes
  • 3 medium tomatoes, chopped
  • 1 15-oz. can dark red kidney beans, rinsed
  • 1 15-oz. can small white beans, such as navy beans, rinsed
  • 1 15-oz. can black beans, rinsed
  • 3 cups water
  • 1/2 teaspoon freshly ground pepper
Directions:

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

You can serve immediately, cover and refrigerate for up to 3 days, or freeze for up to 2 months.


Nutritional Information:
Per serving (about 2 cups), Calories: 320, Total Fat: 5g, Total Carbohydrates: 54g, Dietary Fibery: 16g, Sugars: 5g, Protein: 17g, Sodium 900mg