Wednesday, March 12, 2014
Three Bean Chili
- 2 teaspoons olive oil
- 1 cup prechopped onion $
- 1/2 cup prechopped green bell pepper
- 2 teaspoons bottled minced garlic
- 3/4 cup water
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1/4 teaspoon black pepper
- 1 (15 1/2-ounce) can garbanzo beans, rinsed and drained
- 1 (15 1/2-ounce) can red kidney beans, rinsed and drained
- 1 (15 1/2-ounce) can black beans, rinsed and drained $
- 1 (14 1/2-ounce) can organic vegetable broth (such as Swanson Certified Organic) $
- 1 (14 1/2-ounce) can no-salt-added diced tomatoes, undrained
- 1 tablespoon yellow cornmeal
- 1/4 cup chopped fresh cilantro $
- 6 tablespoons reduced-fat sour cream
Preparation
- Heat olive oil in a large saucepan over medium-high heat. Add onion, bell pepper, and garlic to pan; sauté 3 minutes. Stir in 3/4 cup water and next 9 ingredients (through diced tomatoes); bring to a boil. Reduce heat, and simmer 8 minutes. Stir in cornmeal; cook 2 minutes. Remove from heat; stir in cilantro. Serve with sour cream.
# posted by Chelsea @ 10:59 AM 
