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Southwest Bean Chili Recipe
1 cup of uncooked dried garbanzo beans
¾ cup of uncooked dried kidney beans
¾ cup of uncooked dried black beans
5 ½ cups of canned fat-free reduced sodium chicken broth
4 cloves of minced garlic
3 ears of fresh corn (with kernel cut from the cob)
2 medium sized green bell peppers, seeded and chopped
1 can (16 ounces) of tomato sauce
1 can (14.5 ounces) of Mexican-styled stewed tomatoes, undrained
3 tablespoons of chili powder
1 tablespoon of unsweetened cocoa powder
1 teaspoon of ground cumin
½ teaspoon of salt
4 cups of hot cooked rice
Optional
Shredded cheese, ripe chopped olives, avocado slice and green onion slices
Makes 8 to 10 servings
1. Rinse beans thoroughly in colander under cold running water, picking out debris and any blemished beans.
2. Place beans in a large bowl and cover with 4 inches of water. Let stand at room temperature overnight.
3. Drain beans. Combine with chicken broth and garlic in large, heavy saucepan. Bring to boil over high heat. Reduce heat to low, then simmer covered for 1 hour.
4. Add corn, bell peppers, tomato sauce, tomatoes with juice, chili powder, cocoa powder, cumin and salt to the bean mixture. Cover partially and simmer for 45 minutes or until beans are tender and mixture is thick.
5. Serve rice into bowls, and top with chili. Serve with cheese, olives, avocado and onions (if desired). And enjoy!
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