Three-Bean Chili with Vegetables

Three-Bean Chili with Vegetables


Chipotle chiles add a subtle smokiness and a touch of spicy heat. Cook this hearty, kid-friendly dish up to two days ahead. Thin it with a little water when reheating, if necessary.

Yield
16 servings (serving size: 1 1/4 cups chili, 1 tablespoon cilantro, 1 tablespoon cheese, and 1 tablespoon sour cream)

Ingredients
1 1/2 tablespoons canola oil
2 cups chopped onion
2/3 cup chopped carrot
4 garlic cloves, minced
4 cups water
2 cups frozen whole-kernel corn
1 cup chopped red bell pepper (about 1 large)
1 cup chopped zucchini
2 tablespoons chili powder
2 teaspoons dried oregano
2 teaspoons ground cumin
3/4 teaspoon salt
2 (28-ounce) cans crushed tomatoes
2 (16-ounce) cans pinto beans, rinsed and drained
2 (16-ounce) cans kidney beans, rinsed and drained
2 (15-ounce) cans black beans, rinsed and drained
1 (6-ounce) can no-salt-added tomato paste
1 1/2 tablespoons rice vinegar
1 1/2 teaspoons to 1 tablespoon finely chopped chipotle chile, canned in adobo sauce
1 cup chopped fresh cilantro
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1 cup reduced-fat sour cream
Preparation

Heat oil in a large stockpot over medium-high heat. Add onion, carrot, and garlic; sauté 5 minutes. Stir in 4 cups water and next 12 ingredients (through tomato paste); bring to a boil. Cover, reduce heat, and simmer 25 minutes or until carrot is tender, stirring occasionally. Stir in vinegar and chipotle. Top with fresh cilantro, cheese, and sour cream.


Nutritional Information
Calories:211 (26% from fat)
Fat:6.1g (sat 2.4g,mono 1.5g,poly 0.9g)
Protein:10.3g
Carbohydrate:34.6g
Fiber:8.8g
Cholesterol:11mg
Iron:3.5mg
Sodium:708mg
Calcium:159mg

Bump!

thanks a lot tam, as if Im not having enough problems with the fiber one bars!!!

This looks like a great recipe-going to try it tomorrow while we here in sofla have temp below 80!

Just make sure to get in enough water to help all that fiber through!! :laugh: :laugh: :laugh: