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