Low Fat Three-Bean Chili Recipe

Low Fat Three-Bean Chili Recipe

Ingredients

• 1 cup chopped onion (about 1 large)
• 2 cloves garlic, crushed
• 1 can low-sodium chicken broth (10-1/2 ounces)
• 2 cups tomatoes, chopped, (about 2 medium)
• 2 tablespoons chopped cilantro
• 1 tablespoon chopped fresh or
• 1 teaspoon dried oregano
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 can chili beans (15 ounces)
• undrained
• 1 can kidney beans (8 ounces)
• undrained
• 1 can garbanzo beans (8 ounces)
• undrained

Method

1. Cook onion and garlic in 1/4 cup of the broth in nonstick Dutch oven over medium heat about 5 minutes, stirring occasionally.
2. Stir in remaining broth and remaining ingredients except beans.
3. Heat to boiling; reduce heat.
4. Cover and simmer 30 minutes, stirring occasionally.
5. Stir in beans.
6. Heat to boiling; reduce heat.
7. Simmer uncovered 20 minutes, stirring occasionally, until desired consistency.

SERVINGS (ABOUT 1-1/4 CUP EACH).

MICROWAVE DIRECTIONS: Drain kidney and garbanzo beans.

1. Mix onion and garlic in 3-quart microwavable casserole.
2. Cover tightly and microwave on high 3 to 4 minutes, stirring after 2 minutes, until onion is crisp-tender.
3. Stir in remaining ingredients.
4. Cover tightly and microwave 12 to 15 minutes, stirring every 6 minutes, until boiling.

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