Bean Medley Chili
Recipe from Diabetic Living

Three beans are better than one in this slow cooker chili recipe. Each type adds a distinctive flavor and texture.


Bean Medley Chili

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Ingredients
  • 1 15-ounce can
    black beans, rinsed and drained
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  • 1 15-ounce can
    dark red kidney beans, rinsed and drained
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  • 1 15-ounce can
    garbanzo beans, rinsed and drained
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  • 2 large
    onions, chopped
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  • 1 large
    red sweet pepper, chopped
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  • 1 large
    green sweet pepper, chopped
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  • 3 tablespoons
    chili powder
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  • 2 tablespoons
    bottled minced garlic (12 cloves)
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  • 1 
    canned chipotle chile pepper in adobo sauce, finely chopped
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  • 1 teaspoon
    ground cumin
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  • 1/4 teaspoon
    salt
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  • 2 14 1/2-ounce cans
    no-salt-added diced tomatoes, undrained
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  • 1 14-ounce can
    reduced-sodium chicken broth
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  • 1/4 cup
    snipped fresh cilantro
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  •  
    Hot cooked white or brown rice (optional)
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Directions
1.
In 4- to 5-quart slow cooker, combine black beans, kidney beans, garbanzo beans, onion, red and green sweet peppers, chili powder, garlic, chipotle chile pepper, cumin, and salt. Add tomatoes and broth.
2.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in cilantro. If desired, serve bean mixture with rice. Makes 8 (1 1/4-cup) servings.
Nutrition information
Per serving: Calories 191, Total Fat 2 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 659 mg, Carbohydrate 38 g, Total Sugar 7 g, Fiber 12 g, Protein 12 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 2, Starch 1.5. Percent Daily Values are based on a 2,000 calorie diet.
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