Spices 
Seasonings 
Organics 
Salt-Free 
Chiles 
Spice Sets 
Gourmet Salts 
Recipes    |
Chili Bean Recipe If you’re in the mood for a meatless chili recipe then this is the ticket! We have also at different times topped this with low fat sour cream, minced scallions, reduced fat Mexican cheese and hot red pepper sauce. You could also serve with warmed corn chips or to keep it healthier use about ¼ to a ½ cup of cooked brown rice. You can keep in refrigerator for up to 3 days or frozen it will keep for 2 months. This is a low calorie dish with only 292 calories! 1 tablespoon canola oil 1 large onion, diced 4 cloves garlic, minced 3 tablespoons Chili Powder 1 tablespoon Ground Cumin 1 teaspoon Manzanillo Mexican Seasoning 1 28-ounce can crushed tomatoes 3 medium tomatoes, chopped 1 15-ounce can dark red kidney beans, drained and rinsed 1 15-ounce can navy beans, drained and rinsed 1 15-ounce can black beans, drained and rinsed 2 cups water 1/2 teaspoon Cracked Black Pepper Directions: 1. Heat oil in a Dutch oven over medium heat 2. Add onion and cook, stirring until beginning to softened 3. Reduce heat to medium-low and cook, stirring often, until very soft and just beginning to brown 4. Add garlic, chili powder, cumin and chili powder and cook, stirring constantly, until fragrant, 30 seconds to 1 minute 5. Stir in canned and fresh tomatoes, kidney, navy and black beans, water and pepper 6. Increase heat to high and bring to a boil, stirring often 7. Reduce heat to a simmer and cook, stirring occasionally, until the chili has reduced slightly, 15 minutes Serves: 6 Calories: 292 Cholesterol: 0mg Carbohydrates: 53g Sodium: 797mg |
|
