Don't get me wrong, I love chili, I love a long slow cooked complex chili taste, I've even been known to buy my own dried chile peppers, toast them and grind them myself...but sometimes I just want something quick.
This three bean chili hits the spot and I didn't even notice the lack of meat, and if you omit the sour cream your vegan friends can join you at the table (hi Kimberly!!!!)
I got this recipe from myrecipes.com and it is wonderfully low in fat...good tasting diet food does exist!
2 teaspoons olive oil
1 cup chopped onion
1/2 cup chopped bell pepper
2 teaspoons minced garlic
3/4 cup of water
2 tablespoons tomato paste
2 teaspoons chili powder
2 teaspoons ground cumin
1/4 teaspoon black pepper
1 (15 1/2 oz can) chickpeas, rinsed and drained
1 (15 1/2 oz can) red kidney beans, rinsed and drained
1 (15 1/2 oz can) black beans, rinsed and drained
1 (15 1/2 oz can) vegetable broth (preferably organic if you can find it)
1 (15 1/2 oz can) no-salt-added diced tomatoes, undrained
1 tablespoon yellow cornmeal
1/4 cup chopped fresh cilantro
6 tablespoons of reduced-fat sour cream
Heat olive oil in large pan. Saute the onion, bell peppers and garlic for about 3 minutes.
Add the 3/4 cup of water and the next 9 ingredients (through diced tomatoes), bring to a boil. Reduce heat and simmer for 8 minutes - it will look too runny at this stage, don't panic. Stir in cornmeal and cook for 2 minutes. Remove from heat and stir in cilantro.
Serving size is 1 1/3 cups and 1 tablespoon sour cream
Quick, nourishing and flavorful!!!