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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This chili is bursting with flavor! Combine black beans, kidney beans and pinto beans for this hearty and flavorful dish. Ingredients:
1/4 cup vegetable oil |
2 green bell peppers, chopped |
1 large onion, chopped |
2 garlic cloves, finely chopped |
2 tablespoons chili powder |
stewed tomatoes |
1 (14 1/2 ounce) can black beans, drained and rinsed |
1 (14 1/2 ounce) can kidney beans, drained and rinsed |
1 (14 1/2 ounce) can pinto beans, drained and rinsed |
1 (4 ounce) can diced mild green chilies |
1/2 cup canned vegetable broth |
1 1/2 cups shredded monterey jack cheese |
Directions:
1. 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.
2. Servings: 12.
3. Nutritional Information Per Serving:.
4. Calories 230; Total fat 10g; Saturated fat 3.5g; Cholesterol 15mg; Sodium 650mg; Carbohydrate 27g; Fiber 8g; Protein 10g.
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