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Three Bean Chili

8 servings

This combination of beans creates a mosiac of color. And to go nicely with this dish should be Corn Bread.

  • 2 medium onions, diced
  • 4 cloves minced garlic
  • 1 red bell pepper, cut in 1/2-inch squares
  • 1 green bell pepper, cut into 1/2-inch squares
  • 1/2 Tablespoon canned jalapeno
       peppers, minced
  • 4 ounces chopped green chilies
  • 1 bunch fresh parsley, small, finely chopped
  • 2 16 oz. cans (2 1/2 cups) cooked
       small white beans
  • 2 16 oz. cans (2 1/2 cups) cooked
       red kidney beans
  • 2 16 oz. cans (2 1/2 cups) cooked
       black turtle beans
  • 1 28 oz. can plum tomato, crushed
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 Tablespoons chili powder
  • 2 cups water
  •    fresh cilantro, for garnish
  •    grated lowfat cheddar cheese

Spray a large non-stick pot with vegetable cooking spray. Saute onion over medium heat for 5 minutes then add the garlic. Cook another 1 to 2 minutes. Stir in peppers, chiles, and parsley. Drain the cooked beans then add to the pot along with the tomatoes, salt, cumin, oregano, chili powder, and the water. Bring to a boil; reduce heat to a simmer. Cover and cook; stirring occasionally for 40 minutes.

Serve in shallow bowl with a pinch or two of cheddar cheese and cilantro sprigs for garnish.

 
Nutrition Facts
Amount Per Serving: Calories 477 - Calories from Fat 19
Percent Total Calories From: Fat 4%, Protein 24%, Carbohydrate 72%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1226mg, Total Carbohydrate 86g, Dietary Fiber 8g, Protein 28g, Vitamin A 2012 units, Vitamin C 53 units, Calcium 0 units, Iron 10 units

Bon appetit!

The Great Texas Chili Cookoff

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