FatFree Home
FatFree Recipe Archive
More chili recipes from FatFree

three-bean-chili-2 recipe

Date: Sun, 27 Feb 2000 19:01:07 -0800
From: Kathleen (schuller@ix.netcom.com)
Message-Id: (

This is a super fast and very thick chili which I served it in homemade 
bread bowls.  Impressive!

                      *  Exported from  MasterCook  *

                              Three-Bean Chili

Recipe By     : Meatless Gourmet: Easy Lowfat Favorites, Hinman, page 158
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans And Legumes                Main Dishes, Vegetarian
                 Soups And Stews

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    2      teaspoons     red wine
    1      cup           chopped onion
    1      cup           chopped green bell pepper
    4      large         garlic clove -- crushed
   28      ounces        canned crushed tomatoes
   16      ounces        canned pinto beans -- rinsed and drained
                         (or 2 cups of cooked beans)
   16      ounces        canned black beans -- rinsed and drained
                         (or 2 cups of cooked beans)
   16      ounces        canned cannellini beans -- rinsed and drained
                         (white kidney beans)
                         (or 2 cups of cooked beans)
   10      ounces        frozen corn
                         (or one 12-ounce canned corn -- drained)
    2      tablespoons   chili powder
                         (more if you like it extra spicy)
    1 1/2  teaspoons     dried oregano
    1      teaspoon      ground cumin
      1/2  teaspoon      salt
    2      teaspoons     red wine vinegar

Makes 6 servings.  (1 1/2 cups each serving)

One of the thickest, richest chilies around, this one is also quick and 
easy.  Just chop a few veggies, open a few cans, and cook for 20 
minutes.  It's a great dish to throw together for a casual dinner when 
unexpected guests drop in.

Heat red wine in a large saucepan over medium heat.  Add onion, green 
pepper, and garlic.  Cook, stirring frequently, 6 to 8 minutes, until 
tender.  Add small amounts of water, a few tablespoons at a time, to 
prevent sticking.

Add remaining ingredients, mixing well.  Bring to a boil, stirring 
occasionally.  Then cover, reduce heat to medium-low, and simmer 20 
minutes.  Stir several times while cooking.

Quick tip: If you keep chopped onions and green peppers in the freezer, you 
have a head start.

Each serving provides: 278 Calories 15g Protein 2g Total fat (0g Sat.fat) 
55g Carbohydrate 756mg Sodium 0mg Cholesterol, 7 g fiber.  4 WW points

kwvegan vegan