|
|
|
 |
|
|
3-BEAN, 3-ALARM CHILI
This chili is bursting with flavor! |
 |
|
1/4 cup vegetable oil
2 green bell peppers, chopped
1 large onion, chopped
2 garlic cloves, finely chopped
2 tablespoons chili powder
3 cans (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 1/2 cups shredded Monterey Jack cheese
|
Preparation Time: Approximately 15 minutes
Cook Time: Approximately 20 minutes
Preparation:
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.
Servings: 12
Nutritional Information Per Serving:
Calories 230; Total fat 10g; Saturated fat 3.5g; Cholesterol 15mg; Sodium 650mg; Carbohydrate 27g; Fiber 8g; Protein 10g
|
 |
Preparation Time: 15 minutes |
Serves: 12 |
| Recipe Origin: United States |
|
Submitted by: |
|
Canned Food Fan
United States |
|
|
|
|
| This recipe has been viewed 3005 times. |
|
|
|
