Monday, February 8, 2010

Three-Bean Chili with Vegetable

Super Bowl Sunday's Delicious Trifecta, Part 1. Photo courtesy of Cooking Light.

Lauren's review: Delicious chili! Nice little kick from the chipotle chile and the rice vinegar.
Matt's review: Very good! Would taste great with some ground turkey.
Final decision: Keeper!

Three-Bean Chili with Vegetables courtesy of Cooking Light, October 2006


1 1/2 T canola oil
2 c chopped onion
2/3 c chopped carrot
4 garlic cloves, minced
4 c water
2 c frozen whole-kernel corn
1 c chopped red bell pepper (about 1 large)
1 c chopped zucchini
2 T chili powder
2 t dried oregano
2 t ground cumin
3/4 t salt
2 (28-oz) cans crushed tomatoes
2 (16-oz) cans pinto beans, drained and rinsed
2 (16-oz) cans black beans, drained and rinsed
2 (16-oz) cans kidney beans, drained and rinsed
1 (6-oz) can no-salt-added tomato paste
1 1/2 T rice vinegar
1 1/2 t to 1 T finely chopped chipotle chile, canned in adobo sauce
1 c chopped fresh cilantro
1 c shredded reduced-fat cheddar cheese
1 c reduced-fat sour cream

Heat oil in a large stockpot over medium-high heat. Add onion, carrot, and garlic; saute 5 minutes. Stir in 4 c water and next 12 ingredients (through tomato paste); bring to a boil. Cover, reduce heat, and simmer 25 minutes or until carrot is tender, stirring occasionally. Stir in vinegar and chipotle. Top with fresh cilantro, sour cream, and cheese.

Serves 16

*I forgot a zucchini so I doubled the amount of carrot. I also forgot to top the chili with cilantro, sour cream, and cheese and it was still delicious!!*

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