Three-Bean Christmas Chili Recipe
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Enhance ordinary chili with three types of beans and colorful bell peppers.
Ingredients
- 1 can whole tomatoes, undrained (28 ounces)
- 1 can Progresso® dark red kidney beans, drained (15 ounces)
- 1 can Green Giant® garbanzo beans, drained (15 ounces)
- 1 can Green Giant® butter beans, drained (15.5 ounces)
- 1 can tomato sauce (15 ounces)
- 3 small red, orange or yellow bell peppers, cut into 1-inch pieces
- 1 Anaheim or jalapeno chile, seeded, chopped
- 1 to 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/4 teaspoon pepper
- 1/2 cup sour cream
- 3 tablespoons Old El Paso® Thick 'n Chunky salsa
- Chopped fresh cilantro, if desired
- Into 4-quart Dutch oven, pour can of tomatoes; break up tomatoes with spoon. Stir in remaining ingredients except sour cream, salsa and cilantro. Heat to boiling; reduce heat. Cover and simmer 30 to 35 minutes or until bell peppers are tender.
- In small bowl, mix sour cream and salsa. Serve chili with sour cream mixture. Sprinkle with cilantro.
- High Altitude (3500-6500 ft): No change.
- Calories 380 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 1070mg; Total Carbohydrate 60g (Dietary Fiber 16g, Sugars 10g); Protein 19g. Daily Values: Vitamin A 70%; Vitamin C 100%; Calcium 15%; Iron 40%. Exchanges: 2 1/2 Starch; 1 Other Carbohydrate; 2 Vegetable; 1 Very Lean Meat; 1 Fat. Carbohydrate Choices: 4.
- Percent Daily Values are based on a 2,000 calorie diet
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