Free Recipe Three-Bean Vegetable Chili
Recipe Type: B Recipes
Recipe Preparation: boil
Cooking Ingredients for Three-Bean Vegetable Chili Recipe
1 tb Olive oil
1/4 ts Crushed red pepper flakes
1 tb Coriander seeds
1 tb Cumin seeds
3 md Bell peppers; seeded and
-chopped (red, orange and
-yellow)
2 md Bulbs fennel
1 ts Dried oregano
2 tb Chili powder
3 md Tomatoes; peeled and chopped
-OR 16-oz. can diced
-tomatoes
1-1/2 c Cut green beans
1-3/4 c Cooked or canned kidney
-beans; (rinsed if canned)
1-3/4 c Cooked or canned black
-beans; (rinsed if canned)
1-3/4 c Cooked or canned white
-beans; (rinsed if canned)
Water or tomato juice as
-needed
1/2 c Chopped fresh cilantro or
-parsley
Salt and freshly ground
-black pepper; to taste
Shredded cheddar cheese or
-plain low-fat yogurt for
-garnish; (optional)
Three-Bean Vegetable Chili Preparation
Delicious and dramatic, this dish is a mosaic of colors. It”s easy enough to make for a simple family dinner but impressive enough to serve to guests. And the best part is, one serving contains 11 grams of fiber, nearly half the recommended daily intake of 25 grams per day. IN LARGE HEAVY POT, heat oil over medium heat. Add crushed red pepper flakes, coriander and cumin and cook, stirring often, until seasonings darken slightly. Add peppers, fennel, oregano and chili powder and cook, stirring often, until vegetables begin to soften, about 5 minutes. Add tomatoes and all beans and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 30 minutes. Add water or tomato juice as needed if too much liquid evaporates. Stir in cilantro or parsley and season with salt and pepper. Serve in shallow bowl, garnished with shredded cheese or yogurt if desired. PER SERVING: 286 calories; 14g protein; 3g total fat (1g sat fat); 50g carb.; 0 chol.; 380mg SOD.; 11g fiber. VEGAN/LACTO Recipe by: Vegetarian Times, March 1998, page 45 Posted to MC-Recipe Digest by Kathleen <schuller@ix.netcom.com> on Apr 20, 1998
Cooking Temperature:
Recipe Serves: 6
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