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| Description: | This chili is bursting with flavor! Combine black beans, kidney beans and pinto beans for this hearty and flavorful dish. | |
| Time: | 35 min (15 min to prepare, 20 min to cook) | |
| Meal type: | Main Dish | |
| Ethnicity: | ||
| Number of Servings: | 12 | |
| Ingredients: | ||
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1/4 C vegetable oil 2 each green bell peppers, chopped 1 large onion, chopped 2 clove garlic cloves, finely chopped 2 tablespoon chili powder 3 can (14 1/2 to 16 ounces each) stewed tomatoes 1 can (14 1/2 ounces) black beans, drained and rinsed 1 can (14 1/2 ounces) kidney beans, drained and rinsed 1 can (14 1/2 ounces) pinto beans, drained and rinsed 1 can (4 ounces) diced, mild green chiles 1/2 cup canned vegetable broth 1.5 cup shredded Monterey Jack cheese |
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| Directions: | ||
| Heat the oil over medium heat in a large skillet. Add the bell peppers, onion and garlic; cook until softened, about 5 minutes, stirring often. Stir in the chili powder; cook 1 minute. Stir in the stewed tomatoes, black beans, kidney beans, pinto beans, chiles and broth. Simmer, uncovered, until thickened, about 10 minutes. To serve, top with cheese. | ||
| Notes: | ||
| Calories 230; Total fat 10g; Saturated fat 3.5g; Cholesterol 15mg; Sodium 650mg; Carbohydrate 27g; Fiber 8g; Protein 10g | ||
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