Three Bean Chili With Spring Pesto Recipes

THREE-BEAN CHILI

Three-Bean Chili image

You won't miss meat in this tasty bean chili.

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
1 teaspoon minced garlic
1 tablespoon olive oil
1 can (28 ounces) crushed tomatoes
1 can (14-1/2 ounces) Mexican diced tomatoes
1/4 cup chopped sun-dried tomatoes (not packed in oil)
1 can (15 ounces) pinto beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1/2 cup dark beer
1 tablespoon chili powder
2 teaspoons baking cocoa
1 cup shredded Mexican cheese blend

Steps:

In a Dutch oven, saute the onion, green pepper, celery and garlic in oil until crisp-tender. Add the tomatoes, beans, beer, chili powder and cocoa. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Serve with cheese.

Nutrition Facts : Calories 373 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 992mg sodium, Carbohydrate 54g carbohydrate (9g sugars, Fiber 14g fiber), Protein 19g protein.

THREE-BEAN CHILI

Three-Bean Chili image

The original of this low-fat chili recipe, which has been tweaked slightly, was found in the 2008 cookbook, Taste of Home Guilt Free Cooking.

Provided by Sydney Mike

Categories Beans

Time 38m

Yield 10 cups, 10 serving(s)

Number Of Ingredients 12

Ingredients

2 1/4 cups water
1 (16 ounce) can kidney beans, rinsed, drained
1 (15 1/2 ounce) can chili beans, undrained
1 (15 ounce) can pinto beans, rinsed, drained
1 (15 ounce) can tomato sauce
1 (14 1/2 ounce) can no-salt-added stewed tomatoes
1 (6 ounce) can tomato paste
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon garlic, minced
1 1/2 cups frozen corn
1 1/2 cups summer squash, coarsely chopped

Steps:

In a large saucepan, combine water, beans, tomast sauce, tomatoes, tomato paste & seasonings.
Bring to a boil, then reduce heat & simmer, uncovered for 10 minutes.
Add corn & squash, then bring back to a boil, simmering another 10 minutes or until the squash is tender.

Nutrition Facts : Calories 236.6, Fat 1.4, SaturatedFat 0.3, Sodium 611.6, Carbohydrate 46.7, Fiber 11.5, Sugar 5.5, Protein 13.2

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