Special Diets

Easy Three-Bean Chili

• From: Eat, Drink, and Weigh Less

Ingredients

• 2 Tbs extra-virgin olive oil

• 1 1/2 cups small-diced onion

• 1 cup diced bell peppers (a mix of red, yellow, and green is nice)

• 1/4 tsp salt (or to taste)

• 2 Tbs chili powder

• 1 Tbs minced or crushed garlic

• 2 tsp ground cumin

• 1 tsp dried oregano

• 1 tsp dried basil

• big pinch of cayenne pepper

• 1 28-ounce can crushed tomatoes packed in tomato puree

• 1 15-ounce can diced tomatoes

• 1 cup vegetable broth

• 1 15-ounce can black beans, drained and rinsed

• 1 15-ounce can garbanzo beans, drained and rinsed

• 1 15-ounce can red kidney beans, drained and rinsed

• freshly ground black pepper

This makes a lot! Refrigerate or freeze any extra in a tightly covered container. (Freezing it in individual serving-size containers can be very convenient for future spontaneous dinners.) The chili reheats well.

Directions

• Place a large saucepan or soup pot over medium-high heat and wait 2 minutes. Add the oil and wait about 30 seconds, then add the onion, peppers, and salt. Cook, stirring often, for 5 to 8 minutes, or until the onions are translucent and both the onions and peppers are beginning to soften.
• Add the chili powder, garlic, cumin, oregano, basil, and cayenne; sauté until fragrant, about 1 minute.
• Stir in the crushed tomatoes, diced tomatoes, and vegetable broth, and bring to a boil.
• Add all the beans, and bring to a boil again. Reduce the heat, partially cover the pot, and let the chili simmer gently for 20 minutes, or as long as 1 hour. (If simmering longer, give it a stir every 10 minutes or so to see if it needs some additional stock.)
• Grind in some black pepper, and taste to adjust the salt. Serve hot.