three bean red chili
Ingredients:
  • (2 tsp.) ground cumin
  • (1 tsp.) dried oregano
  • (1/2 tsp.) chipotle chile powder
  • (2 Tbsp.) vegetable oil
  • (3 large) beets, trimmed, peeled and chopped
  • (1 medium) onion, chopped
  • (1 large) red pepper, chopped
  • (1/2 tsp.) freshly ground black pepper, divided
  • (4 cloves) garlic, crushed with press
  • (28 oz. can) fire-roasted diced tomatoes
  • (15 oz. can) low-sodium black beans, rinsed and drained
  • (15 oz. can) low-sodium red kidney beans, rinsed and drained
  • (15 oz. can) low-sodium pinto beans, rinsed and drained
  • (1 cup) water
  • (1 cup) reduced-fat sour cream
  • (1/4 cup) fresh cilantro leaves
Servings

6

Lunch

Three Bean Red Chili

A spicy tomato-based chili with black, kidney and pinto beans. Toasted spices add delicious flavor to this chili.

Preparation Time

About 10 minutes

Cook Time

About 50 minutes

    Instructions

  1. 1Place a large Dutch oven over medium heat. Add cumin, oregano and chile powder. Toast spices 1-2 minutes. Pour onto waxed paper. Place Dutch oven back over medium heat. Add
    oil.
  2. 2When hot, add beets, onion, red pepper and 1/4 tsp. black pepper. Cook 15 minutes, stirring every few minutes.
  3. 3Stir in garlic and toasted spices, cook 2 minutes. Add tomatoes, beans and water, increase heat to medium-high and bring to a boil.
  4. 4Reduce heat back down to medium-low and simmer 30 minutes, stirring every so often. Add other 1/4 tsp. black pepper, stir. Serve topped with sour cream and cilantro.

Nutritional Information

Serving Size: 1/6 of chili



Amount Per Serving:

  • Calories 345
  • Total Fat 10 g
  • Total Carbohydrate 52 g
  • Protein 15 g
  • Cholesterol 13 mg
  • Sodium 540 mg
  • Fiber 15 g

Additional Information

Recipe Category: Lunch

Recipe Subcategory: Soups and Stews

Recipe Ethnicity: Mexican/Southwestern

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: Yes

Vegetarian/Allergen Info: Contains Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.