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Three-Bean Chili Recipe
Three-Bean Chili Recipe photo by Taste of Home
TOTAL TIME: Prep: 10 min. Cook: 45 min.
MAKES: 6 servings

Ingredients

  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped celery
  • 1 teaspoon minced garlic
  • 1 tablespoon olive oil
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14-1/2 ounces) Mexican diced tomatoes
  • 1/4 cup chopped sun-dried tomatoes (not packed in oil)
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/2 cup dark beer
  • 1 tablespoon chili powder
  • 2 teaspoons baking cocoa
  • 1 cup (4 ounces) shredded Mexican cheese blend

Nutritional Facts

1-1/2 cups equals 373 calories, 9 g fat (4 g saturated fat), 17 mg cholesterol, 992 mg sodium, 54 g carbohydrate, 14 g fiber, 19 g protein.

Directions

  1. In a Dutch oven, saute the onion, green pepper, celery and garlic in oil until crisp-tender. Add the tomatoes, beans, beer, chili powder and cocoa. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Serve with cheese. Yield: 6 servings.
Originally published as Three-Bean Chili in Weeknight Cooking Made Easy Annual 2005, p215

Nutritional Facts

1-1/2 cups equals 373 calories, 9 g fat (4 g saturated fat), 17 mg cholesterol, 992 mg sodium, 54 g carbohydrate, 14 g fiber, 19 g protein.

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