You are here

Three-Bean Chili

fatfree.kitchen's picture
Ingredients
  Onion 1 Medium, chopped
  Garlic 2 Clove (10 gm), minced
  Carrot 1 Medium, chopped
  Water 7 Cup (112 tbs)
  Low sodium tomato puree/Tomato paste 1⁄3 Cup (5.33 tbs)
  Brown lentils 2 Cup (32 tbs), rinsed
  Green bell pepper 1 , chopped
  Bell pepper 1 , chopped (Yellow Or Red)
  Dark red kidney beans 2 1⁄2 Cup (40 tbs), drained and rinsed (Home-Cooked Or Canned Low-Sodium)
  Pinto beans 1 Cup (16 tbs), drained, rinsed (Home-Cooked Or Canned Low-Sodium)
  Chopped tomatoes 2 Cup (32 tbs) (With Juice, Fresh Or Low-Sodium Canned)
  Chili powder 1 Tablespoon
  Ground cumin 1 Tablespoon
  Cayenne pepper 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
Directions

Heat water or broth in a large, heavy soup pot over medium heat.
Add the onion, garlic, and carrot.
Cook and stir over medium heat about 5 minutes.
Add more liquid if necessary during this process.
Add 7 cups water, tomato puree or paste, lentils, green pepper, yellow pepper, red kidney beans, pinto beans, tomatoes, chili powder, cumin, cayenne pepper, and black pepper.
Bring to a boil.
Reduce heat, cover, and simmer for 45 minutes until lentils are tender, adding more water if necessary.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Slow Cooked
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Everyday, Healthy

Rate It

Your rating: None
4.234375
Average: 4.2 (16 votes)