THREE BEAN CHILI
Hon loves anything and everything “Chili”. And I really think you can’t have too many variations on that theme!
I’ve done a vegetarian version here, but certainly adding in some chunks of beef or sausage would be super and still have a different feel than regular chili.
Don’t let the 12 cloves of garlic or the cocoa powder, or cinnamon sway you…this is one tasty bowl o’ red and it gets better as leftovers!
3 tablespoons olive oil
1 large onion, diced
12 cloves garlic, minced
1 red sweet pepper, diced
1 orange or yellow sweet pepper, diced
1 canned chipotle chili pepper in adobo sauce, finely chopped (just 1 pepper, not the whole can unless you are feeling especially asbestos-y!)
3 tablespoons chili powder
1 teaspoon ground cumin
2 teaspoons unsweetened cocoa powder
1/2 teaspoon cinnamon
1/2 teaspoon dried cilantro
1 teaspoon Splenda/sugar
3/4 teaspoon salt
One 14-ounce can diced tomatos, undrained
One 14-ounce can tomato sauce
One 14-ounce can chicken or vegetable broth
One 15-ounce can kidney beans, drained, rinsed
One 15-ounce can black beans, drained, rinsed
One 15-ounce can garbanzo beans, drained, rinsed
In a large stock pot, over medium heat, saute the onion and garlic in the olive oil for 10 minutes, or until the onion in very soft and translucent. Stir in sweet peppers, chipotle pepper, chili powder, cumin, cocoa powder, cinnamon, cilantro, Splenda/sugar, and salt. Cook for 2 minutes.
Stir in diced tomatoes, tomato sauce, and chicken broth. Bring to a boil. Reduce heat to low, cover and simmer for 15 minutes. Add drained and rinsed beans. Cover and simmer for another 20 minutes. Serve with sour cream. Makes 10 servings.
Per Serving: Calories 188; Protein 8 g; Fat 5 g; Carbs 19 g; Sugar 5 g; Sodium 649 mg