Easy ThreeBean Chili
Serves: 12
This makes a lot! Refrigerate or freeze any extra in a tightly
covered container. (Freezing it in individual serving-size containers can be very convenient
for future spontaneous dinners.) The chili reheats well.
Calorie: 211, Proteins: 10 g, Total Fat: 2 g, Fiber: 10 g.
Preparation
Place a large saucepan or soup pot over medium-high heat and wait 2
minutes. Add the oil and wait about 30 seconds, then add the onion, peppers, and salt. Cook,
stirring often, for 5 to 8 minutes, or until the onions are translucent and both the onions
and peppers are beginning to soften.
Add the chili powder, garlic, cumin, oregano, basil, and cayenne;
sauté until fragrant, about 1 minute.
Stir in the crushed tomatoes, diced tomatoes, and vegetable broth, and
bring to a boil.
Add all the beans, and bring to a boil again. Reduce the heat,
partially cover the pot, and let the chili simmer gently for 20 minutes, or as long as 1 hour.
(If simmering longer, give it a stir every 10 minutes or so to see if it needs some additional
stock.)
Grind in some black pepper, and taste to adjust the salt. Serve
hot.