3 bean chili

Contributed By: eimee
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Total Preparation Time: Less than 15 minutes
Ingredients: Vegetables
Actual Cooking Time: Less than 15 minutes
Number of Servings: 6
Origin: Mexican & Spanish
Meal Type: Entree

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Ingredients

2 teaspoons Olive oil
1 cup Prechopped onion
1/2 cup Prechopped green bell pepper
2 teaspoons Bottled minced garlic
3/4 cup Water
2 tablespoons Tomato paste
2 teaspoons Chili powder
2 teaspoons Ground cumin
1/4 teaspoon Black pepper
1 (15 1/2-ounce) can garbanzo beans, rinsed and drained
1 (15 1/2-ounce) can red kidney beans, rinsed and drained
1 (15 1/2-ounce) can black beans, rinsed and drained
1 (14 1/2-ounce) can organic vegetable broth (such as Swanson Certified Organic)
1 (14 1/2-ounce) can no-salt-added diced tomatoes, undrained
1 tablespoon Yellow cornmeal
1/4 cup Chopped fresh cilantro
6 tablespoons Reduced-fat sour cream

Preparation

Heat olive oil in a large saucepan over medium-high heat. Add onion, bell pepper, and garlic to pan; sauté 3 minutes. Stir in 3/4 cup water and next 9 ingredients (through diced tomatoes); bring to a boil. Reduce heat, and simmer 8 minutes. Stir in cornmeal; cook 2 minutes. Remove from heat; stir in cilantro. Serve with sour cream.

Yield: 6 servings (serving size: 1 1/3 cups chili and 1 tablespoon sour cream)