Three-Bean Christmas Chili
Enhance ordinary chili with three types of beans and colorful bell peppers.
Prep Time:
20 mins
Total Time:
55 mins
Servings:
6 servings (1 1/4 cups each)
Ingredients
-
1 can whole tomatoes, undrained (28 ounces)
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1 can Progresso® dark red kidney beans, drained (15 ounces)
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1 can Green Giant® garbanzo beans, drained (15 ounces)
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1 can Green Giant® butter beans, drained (15.5 ounces)
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1 can tomato sauce (15 ounces)
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3 small red, orange or yellow bell peppers, cut into 1-inch pieces
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1 Anaheim or jalapeno chile, seeded, chopped
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1 to 2 tablespoons chili powder
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2 teaspoons ground cumin
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1/4 teaspoon pepper
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1/2 cup sour cream
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3 tablespoons Old El Paso® Thick 'n Chunky salsa
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Chopped fresh cilantro, if desired
Directions
1.
Into 4-quart Dutch oven, pour can of tomatoes; break up tomatoes with spoon. Stir in remaining ingredients except sour cream, salsa and cilantro. Heat to boiling; reduce heat. Cover and simmer 30 to 35 minutes or until bell peppers are tender.
2.
In small bowl, mix sour cream and salsa. Serve chili with sour cream mixture. Sprinkle with cilantro.
Tip:
High Altitude (3500-6500 ft): No change.
Nutrition information
Calories 380 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 1070mg; Total Carbohydrate 60g (Dietary Fiber 16g, Sugars 10g); Protein 19g. Daily Values: Vitamin A 70%; Vitamin C 100%; Calcium 15%; Iron 40%. Exchanges: 2 1/2 Starch; 1 Other Carbohydrate; 2 Vegetable; 1 Very Lean Meat; 1 Fat. Carbohydrate Choices: 4.
Percent Daily Values are based on a 2,000 calorie diet
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