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 to 1/2 teaspoon ground chipotle chile or cayenne pepper, or to taste
- 1 can (28 ounces) crushed tomatoes
- 3 medium tomatoes, chopped
- 1 can (15 ounces) dark red kidney beans, rinsed
- 1 can (15 ounces) small white beans, such as navy beans, rinsed
- 1 can (15 ounces) 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 Publisher. All rights reserved.
nutrition information per serving
294 calories; 4g total fat; 0g total saturated fat; 0mg cholesterol; 806mg sodium; 55g carbohydrates; 16g fiber; 16g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.