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Three-bean chili

Recipe Information

Servings 8
Preparation Time 15 Minutes
Cook Time 1 Hour, 10 Minutes
Total Time 1 Hour, 25 Minutes
Difficulty Intermediate
Main Ingredient Red Kidney Beans; Black Beans; Anasazi Beans
Category Beans & Legumes
Meal Lunch; Dinner
Type Main Dish
Cuisine Latin American; Spanish
Cook Method Boiling; Saut�ing
Diet Low Calorie; Low Fat; Low Cholesterol; Heart Healthy; High Protein; High Fiber; Gluten Free; Vegetarian

Ingredients

 

Directions

  • Bring the beans, water, bay leaf, and 1/2 teaspoon of salt to a boil in a large saucepan over high heat. Reduce to low heat, cover partially, and simmer 70 minutes, until the beans are tender. Drain and discard the bay leaf.

  • Coarsely chop the roasted bell peppers and set aside. Heat the oil in a large saucepan over medium heat and add the yellow onion. Saut� 6 minutes until soft and lightly golden.

  • Stir in the garlic, chili powder, oregano, cumin, red pepper flakes, and remaining salt. Cook 1-2 minutes, then add the bell peppers, cooked beans, tomatoes, and cilantro. Cook 5-6 minutes until the tomatoes are heated through.

  • Ladle the chili into individual bowls and sprinkle with the cheese and green onions.

 

Nutrition (per serving)

  • Calories: 300 cal

  • Total fat: 8g

  • Saturated fat: 1g

  • Monounsaturated fat: 4g

  • Cholesterol: 5mg

  • Sodium: 486mg

  • Carbohydrate: 45g

  • Fiber: 16g

  • Protein: 16g