Recipe of the Week: Bean Medley Chili

Remem­ber to place your bid to become Trainer for the Day. Jeff Leonard and Julie Adams are the new lead­ers with a $50 bid. Get in on the action… pool your money with friends and place your bids today! Get all of the details and place your bid here →

Three beans are bet­ter than one. Each type has a dis­tinc­tive fla­vor and tex­ture, mak­ing every spoon­ful of this chili an adven­ture. Plus, it’s high in fiber and low in calo­ries and fat… can’t beat it!

INGREDIENTS

• 1 15-ounce can black beans, rinsed and drained
• 1 15-ounce can dark red kid­ney beans, rinsed and drained
• 1 15-ounce can gar­banzo beans, rinsed and drained
• 2 large onions, chopped
• 1 large red sweet pep­per, chopped
• 1 large green sweet pep­per, chopped
• 3 table­spoons chili powder
• 2 table­spoons bot­tled minced gar­lic (12 cloves)
• 1 canned chipo­tle chile pep­per in adobo sauce, finely chopped
• 1 tea­spoon ground cumin
• 1/4 tea­spoon salt
• 2 14.5-ounce cans no-salt-added diced toma­toes, undrained
• 1 14-ounce can reduced-sodium chicken broth
• 1/4 cup snipped fresh cilantro

PREPARATION

1. In 4– to 5-quart slow cooker, com­bine black beans, kid­ney beans, gar­banzo beans, onion, red and green sweet pep­pers, chili pow­der, gar­lic, chipo­tle chile pep­per, cumin, and salt. Add toma­toes and broth.
2. Cover and cook on low-heat set­ting for 8 to 10 hours or on high-heat set­ting for 4 to 5 hours. Stir in cilantro. If desired, serve bean mix­ture with rice.

Makes 8 (1 1/4-cup) servings.

Nutri­tion Facts Per Serv­ing
Serv­ings: 8 (1 1/4-cup) serv­ings
Calo­ries 191
Total Fat (g) 2
Cho­les­terol (mg) 0
Sodium (mg) 659
Car­bo­hy­drate (g) 38
Fiber (g) 12
Pro­tein (g) 12