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Three-Bean Vegetable Chili

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Delicious and dramatic, this dish is a mosaic of colors. It's easy enough to make for a simple family dinner but impressive enough to serve to guests.

 

Yield

8 servings

Prep

15 min

Cook

40 min

Ready

55 min

Ingredients

Amount Measure Ingredient Features
1 tablespoon olive oil Camera
¼ teaspoon red pepper flakes
crushed
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1 tablespoon coriander seeds Camera
1 tablespoon cumin seeds Camera
3 medium sweet bell peppers
seeded, chopped
* Camera
2 medium fennel bulb * Camera
1 teaspoon oregano
dried
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2 tablespoons chili powder Camera
3 medium tomatoes
peeled, chopped, or 16 ounce can diced tomatoes
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1 ½ cups green beans
chopped
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1 ¾ cups kidney beans, canned
or cooked, rinsed if canned
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1 ¾ cups black beans
or cooked, rinsed if canned
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1 ¾ cups white beans
cooked, or canned, rinsed if canned
1 x water
or tomato juice
* Camera
½ cup cilantro
or parsley, chopped
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1 x salt * Camera
1 x black pepper
freshly ground
* Camera
1 x cheddar cheese
or plain low-fat, shredded
* Camera
1 x yogurt
optional
* Camera
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Directions

In large heavy pot, heat oil over medium heat.

Add crushed red pepper flakes, coriander and cumin and cook, stirring often, until seasonings darken slightly.

Add peppers, fennel, oregano and chili powder and cook, stirring often, until vegetables begin to soften, about 5 minutes.

Add tomatoes and all beans and bring to a boil.

Reduce heat to low and simmer, stirring occasionally, for 30 minutes.

Add water or tomato juice as needed if too much liquid evaporates.

Stir in cilantro or parsley and season with salt and pepper.

Serve in shallow bowl, garnished with shredded cheese or yogurt if desired.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 237g (8.4 oz)
Amount per Serving
Calories 197 13% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 393mg 16%
Total Carbohydrate 11g 11%
Dietary Fiber 9g 34%
Sugars g
Protein 23g
Vitamin A 22% Vitamin C 21%
Calcium 11% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
 
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