Three-Bean Chili Recipe

Three-Bean Chili Recipe Ingredients :

1 tbsp vegetable oil
2 cup chopped onions
2 tbsp chopped garlic
3 tbsp chili powder
1 tsp cumin
1 tsp salt
1 tsp seeded, minced chipotle in - adobo* (optional)
1 can whole tomatoes in puree, cut up (28 oz.)
1 can vegetable broth, (14 1/2 oz.)
1 cup diced red pepper
1 cup diced green pepper
2 cup diced butternut squash
1 can black beans, (15 1/2 or 19 oz.)
1 can kidney beans, (15 1/2 or 19 oz.)
1 can chickpeas, (15 1/2 or 19 oz.)
1/4 cup chopped fresh cilantro
2 cup cooked rice

Three-Bean Chili Recipe Instructions :

1. Heat oil in Dutch oven over medium heat. Add onions and garlic and
cook 5 to 7 minutes, until softened. Stir in chili powder, cumin, salt and
chipotle; cook, stirring, 1 to 2 minutes. Add tomatoes and broth and
simmer 15 minutes. Stir in both pepper!
s; simmer 10 minutes. Add squash and cook 10 minutes more.

2. Drain and rinse beans and chickpeas; add to Dutch oven and simmer until
heated through. Stir in cilantro. Serve with rice. Makes 8 servings.

* available from Mo Hotta-Mo Betta, 800-462-3220.

Per Serving Daily Goal Calories 290 2,000 (F), 2,500 (M) Total Fat 22.5 g
60 g or less (F), 70 g or less (M) Saturated Fat 13 g 20 g or less (F), 23
g or less (M) Cholesterol 77 mg 300 mg or less Sodium 372 mg 2,400 mg or
less Carbohydrates 5 g 250 g or mor!
e Protein 17 g 55 g to 90 g Calcium 316 mg 1,000 mg

Notes: Going meatless at least once a week is the trendy, healthful way to
diet in the nineties, and this vegetarian chili is so chock-full of
goodies, you'll never miss the meat. Perfect for serving with rice.

Prep time: 30 minutes Cooking time: 50 to 55 minutes Easy, low-fat,
low-calorie

Copyright © 1998, 1997 Meredith Corporation. All Rights Reserved.

MC formatted by Barb at PK using Buster 2.0f & SNT on 6/11/98




- - - - - - - - - - - - - - - - - -

Contributor: LHJ ONLINE http://www.lhj.com

Preparation Time: 0:00

1 : Servings