California Three Bean Chili
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 |
tablespoons |
olive oil |
|
1 |
small |
sweet onion -- chopped |
|
1 |
clove |
garlic -- minced |
|
1 |
small |
green bell pepper -- diced |
|
1/2 |
cup |
red wine |
|
14 1/2 |
ounces |
diced tomatoes with green chilies -- drained |
|
15 |
ounces |
black beans -- canned -- drained & rinsed |
|
15 |
ounces |
low sodium kidney beans -- canned -- drained & rinsed |
|
15 |
ounces |
pinto beans -- canned -- drained & rinsed |
|
2 |
tablespoons |
chili powder |
|
1 |
teaspoon |
cumin |
|
1 |
teaspoon |
dried oregano |
|
1 |
teaspoon |
dried basil |
|
1 |
teaspoon |
cocoa powder |
|
1/2 |
teaspoon |
seasoned pepper |
|
2 |
tablespoons |
no salt added tomato paste |
|
2 |
teaspoons |
sugar |
|
1/2 |
teaspoon |
seasoned salt |
|
4 |
ounces |
green chili peppers |
| 2 | ounces | pimentos -- diced |
Heat oil in Dutch oven over medium-high. Add onion and green pepper and cook for 5 minutes or until softened. Stir in remaining ingredients. Reduce heat and simmer for 20 minutes. Makes 6 servings. |
Per Serving: 286 Calories; 6g Fat (20.0% calories from fat); 13g Protein; 43g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol; 841mg Sodium. Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates. |