Hearty Three-Bean Chili (4 PTS)

Recipe Ingredients

1 teaspoon	5ml	Vegetable oil
2 cups	125g / 4.4oz	Onions - chopped
3		Garlic - minced
2 tablespoons	30ml	Chili powder
1 1/2 tablespoons	22ml	Ground cumin
1/2 teaspoon	2.5ml	Salt
29 oz	823g	No-salt-added stewed tomatoes - undrained
30 oz	852g	Black beans - drained
16 oz	454g	Kidney beans - drained
15 oz	426g	Pinto beans - drained
14 1/2 oz	411g	Fat-free beef broth
1/2 cup	118ml	Water
1 cup	237ml	Green bell pepper - cut into 1-inch (large)
		Pieces
1		Red bell pepper - cut into 1-inch (large)
		Pieces
1/2 cup	118ml	Fat-free sour cream
1/3 cup	48g / 1.7oz	Green bell pepper - diced
1/3 cup	48g / 1.7oz	Red bell pepper - diced

Recipe Instructions

Heat oil in a large Dutch oven over medium-high heat. Add onion and

garlic;

saute 5 minutes or until tender. Stir in chili powder, cumin, and salt;

saute 1 minute. Add tomatoes and next 7 ingredients; bring to a boil.

Cover,

reduce heat, and simmer 30 minutes, stirring occassionally. Spoon chili

into

bowls; top each serving with 1 tablespoon sour cream. Sprinkle diced green

and red bell pepper evenly over each serving. Yield: 8 servings (serving

size: 1 1/2 cups).

Exchanges: 1/2 Very Lean Meat, 2 1/2 Starch, 2 veg

Per serving: CAL 276 (13% from fat); PRO 14.7g; FAT 3.9g (sat 1.5g); CARB

48.3g; FIB 8.1g; CHOL 6mg; IRON 5.7mg; SOD 535mg; CALC 120mg.

MC Formatted by Donna ([email protected]) 9/2000. & posted to

AllPointedRecipes

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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