This is a super fast and very thick chili which I served it in homemade
bread bowls. Impressive!
Kathleen
* Exported from MasterCook *
Three-Bean Chili
Recipe By : Meatless Gourmet: Easy Lowfat Favorites, Hinman, page 158
Serving Size : 6 Preparation Time :0:00
Categories : Beans And Legumes Main Dishes, Vegetarian
Soups And Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons red wine
1 cup chopped onion
1 cup chopped green bell pepper
4 large garlic clove -- crushed
28 ounces canned crushed tomatoes
16 ounces canned pinto beans -- rinsed and drained
(or 2 cups of cooked beans)
16 ounces canned black beans -- rinsed and drained
(or 2 cups of cooked beans)
16 ounces canned cannellini beans -- rinsed and drained
(white kidney beans)
(or 2 cups of cooked beans)
10 ounces frozen corn
(or one 12-ounce canned corn -- drained)
2 tablespoons chili powder
(more if you like it extra spicy)
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
2 teaspoons red wine vinegar
Makes 6 servings. (1 1/2 cups each serving)
One of the thickest, richest chilies around, this one is also quick and
easy. Just chop a few veggies, open a few cans, and cook for 20
minutes. It's a great dish to throw together for a casual dinner when
unexpected guests drop in.
Heat red wine in a large saucepan over medium heat. Add onion, green
pepper, and garlic. Cook, stirring frequently, 6 to 8 minutes, until
tender. Add small amounts of water, a few tablespoons at a time, to
prevent sticking.
Add remaining ingredients, mixing well. Bring to a boil, stirring
occasionally. Then cover, reduce heat to medium-low, and simmer 20
minutes. Stir several times while cooking.
Quick tip: If you keep chopped onions and green peppers in the freezer, you
have a head start.
Each serving provides: 278 Calories 15g Protein 2g Total fat (0g Sat.fat)
55g Carbohydrate 756mg Sodium 0mg Cholesterol, 7 g fiber. 4 WW points