3-bean, 3-alarm Chili
From canned_food_fan 13 years agoIngredients
- 1/4 cup vegetable oil shopping list
- 2 green bell peppers, chopped shopping list
- 1 large onion, chopped shopping list
- 2 garlic cloves, finely chopped shopping list
- 2 tablespoons chili powder shopping list
- 3 cans (14 1/2 to 16 ounces each) stewed tomatoes shopping list
- 1 can (14 1/2 ounces) black beans, drained and rinsed shopping list
- 1 can (14 1/2 ounces) kidney beans, drained and rinsed shopping list
- 1 can (14 1/2 ounces) pinto beans, drained and rinsed shopping list
- 1 can (4 ounces) diced, mild green chiles 1/2 cup canned vegetable broth shopping list
- 1 1/2 cups shredded monterey jack cheese shopping list
How to make it
- Preparation Time: Approximately 15 minutes
- Cook Time: Approximately 20 minutes
- Preparation:
- Heat the oil over medium heat in a large skillet. Add the bell peppers, onion and garlic; cook until softened, about 5 minutes, stirring often. Stir in the chili powder; cook 1 minute. Stir in the stewed tomatoes, black beans, kidney beans, pinto beans, chiles and broth. Simmer, uncovered, until thickened, about 10 minutes. To serve, top with cheese.
- Servings: 12
- Nutritional Information Per Serving:
- Calories 230; Total fat 10g; Saturated fat 3.5g; Cholesterol 15mg; Sodium 650mg; Carbohydrate 27g; Fiber 8g; Protein 10g
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