International
Three-Bean Chili With Chunky Tomatoes
spice is nice, especially on a chilly night!
Gather
Ingredients
- 2 Tbsp canola oil
- 1 C onion, coarsely chopped
- ½ C celery, rinsed and chopped
- 1 C green bell pepper, rinsed and diced
- 1 can (15½ oz) low-sodium black beans, drained and rinsed
- 1 can (15½ oz) low-sodium red kidney beans, drained and rinsed
- 1 can (15½ oz) low-sodium pinto beans, drained and rinsed
- 2 cans (14½ oz each) no-salt-added diced tomatoes with basil, garlic, and oregano
- 1 Tbsp ground cumin
- 1 Tbsp chili powder
Make it
Method
- 1
In an 8-quart soup or pasta pot, heat the oil over medium heat until hot but not smoking. Add onion. Cook and stir until onion starts to soften, about 5 minutes.
- 2
Add celery and green pepper. Cook and stir another 5 minutes, until all vegetables soften.
- 3
Add drained and rinsed beans to pot.
- 4
Stir in tomatoes, cumin, and chili powder.
- 5
Bring to a boil. Cover, reduce heat, and simmer 10–20 minutes to blend flavors.
- 6
Serve immediately.
- 7
Tip: Delicious with rice or a side of Good-for-You Cornbread .
- 8
Note: If you can't find beans labeled "low-sodium," compare the Nutrition Facts panels to find the beans with the lowest amount of sodium. Rinsing can help further reduce the sodium level.
Source & rights
Where this recipe comes from
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. Keep the Beat Recipes: Deliciously Healthy Dinners. No government endorsement is implied.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.