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Multi-Bean Chili

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  35 Minutes
  6 servings, scant 2 cups each
Even confirmed carnivores will love this meatless chili because it's rib-sticking thick. If you like, add a dollop of low-fat sour cream or nonfat plain yogurt to each serving. Or try it with minced scallions and a little shredded Cheddar. In any case, have bottled hot red pepper sauce on hand to pass alongside.

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 2 months.
1 tablespoon  canola oil
1   large onion, diced
4 cloves  garlic, minced
3 tablespoons  chili powder
1 tablespoon  ground cumin
1/4-1/2 teaspoon  ground chipotle chile or cayenne pepper, or to taste
1 28-ounce can  crushed tomatoes
3   medium tomatoes, chopped
1 15-ounce can  dark red kidney beans, rinsed
1 15-ounce can  small white beans, such as navy beans, rinsed
1 15-ounce can  black beans, rinsed
3 cups  water
1/2 teaspoon  freshly ground pepper
Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes. Reduce heat to medium-low and cook, stirring often, until very soft and just beginning to brown, 3 to 4 minutes. Add garlic, chili powder, cumin and chipotle (or cayenne) to taste and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in canned and fresh tomatoes, kidney, white and black beans, water and pepper. Increase heat to high and bring to a boil, stirring often. Reduce heat to a simmer and cook, stirring occasionally, until the chili has reduced slightly, 10 to 15 minutes.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   6 servings, scant 2 cups each
Calories: 294
Sodium: 806mg
Fiber: 16g
Carbohydrates, Total: 55g
Protein: 16g
% Cal. from Fat: 12%
Fat. Total: 4g
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