Three Bean Chili With Chunky Tomatoes

Three Bean Chili With Chunky Tomatoes

Spice is nice, especially on a chilly night!

CAL/SERV :

443

PREP TIME :

10 MINS

YIELDS :

4 SERVINGS

COOK TIME:

20 MINS

INGREDIENTS
  • 2 Tbsp canola oil
  • 1 C onion, coarsely chopped
  • ½ C celery, rinsed and chopped
  • 1 C green bell pepper, rinsed and diced
  • 1 can (15½ oz) low-sodium black beans, drained and rinsed
  • 1 can (15½ oz) low-sodium red kidney beans, drained and rinsed
  • 1 can (15½ oz) low-sodium pinto beans, drained and rinsed
  • 2 cans (14½ oz each) no-salt-added diced tomatoes with basil, garlic, and oregano
  • 1 Tbsp ground cumin
  • 1 Tbsp chili powder

INSTRUCTIONS
  1. In an 8-quart soup or pasta pot, heat the oil over medium heat until hot but not smoking.  Add onion.  Cook and stir until onion starts to soften, about 5 minutes.
  2. Add celery and green pepper.  Cook and stir another 5 minutes, until all vegetables soften.
  3. Add drained and rinsed beans to pot.
  4. Stir in tomatoes, cumin, and chili powder.
  5. Bring to a boil.  Cover, reduce heat, and simmer 10–20 minutes to blend flavors.
  6. Serve immediately.
  7. Tip: Delicious with rice or a side of Good-for-You Cornbread.

Nutrition (per serving):

Calories 443, Total fat 8 g, Saturated fat 0 g, Cholesterol 0 mg, Sodium 331 mg, Total fiber 16 g, Protein 22 g, Carbohydrates 73 g, Potassium 1,411 mg

 Courtesy of National Heart, Lung, and Blood Institute