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Confetti Bean Chili

 Confetti Bean Chili
A medley of vegetables and beans adds color and appeal to this recipe from field editor Kathleen Drott of Pineville, Louisiana.
12 ServingsPrep: 15 min. Bake: 30 min.

Ingredients

  • 1 large onion, chopped
  • 2 cans (14-1/2 ounces each) chicken broth
  • 2 garlic cloves, minced
  • 3 tablespoons chili powder
  • 1-1/2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 1 pound carrots, sliced
  • 1 pound red potatoes, cubed
  • 2 cans (14-1/2 ounces each) diced tomatoes
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 2-1/2 cups water

Directions

  • In a Dutch oven or soup kettle, simmer onion in broth for 5 minutes.
  • Add next six ingredients; bring to a boil. Reduce heat. Cover;
  • simmer 10 minutes. Add remaining ingredients. Cover; simmer 20
  • minutes. Yield: 12 servings.
Nutritional Facts: One 1-cup serving (prepared with reduced sodium broth and fresh tomatoes) equals 178 calories, 1 g fat (0 saturated fat), 0 cholesterol, 456 mg sodium, 34 g carbohydrate, 0 fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1 vegetable.