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Three Bean Chili with Vegetables
Michelle Madhok
New York, New York
Posted: 11/15/2010

Michelle Madhok's Recipe (from Cooking Light)

Three-Bean Chili with Vegetables

Yield: 16 servings (serving size: 1 1/4 cups chili, 1 tablespoon cilantro, 1 tablespoon cheese, and 1 tablespoon sour cream)

Ingredients

  • 1 1/2  tablespoons  canola oil
  • 2  cups  chopped onion
  • 2/3  cup  chopped carrot
  • 4  garlic cloves, minced
  • 4  cups  water
  • 2  cups  frozen whole-kernel corn
  • 1  cup  chopped red bell pepper (about 1 large)
  • 1  cup  chopped zucchini
  • 2  tablespoons  chili powder
  • 2  teaspoons  dried oregano
  • 2  teaspoons  ground cumin
  • 3/4  teaspoon  salt
  • 2  (28-ounce) cans crushed tomatoes
  • 2  (16-ounce) cans pinto beans, rinsed and drained
  • 2  (16-ounce) cans kidney beans, rinsed and drained
  • 2  (15-ounce) cans black beans, rinsed and drained
  • 1  (6-ounce) can no-salt-added tomato paste
  • 1 1/2  tablespoons  rice vinegar
  • 1 1/2  teaspoons  to 1 tablespoon finely chopped chipotle chile, canned in adobo sauce
  • 1  cup  chopped fresh cilantro
  • 1  cup  (4 ounces) shredded reduced-fat cheddar cheese
  • 1  cup  reduced-fat sour cream

Preparation

Heat oil in a large stockpot over medium-high heat. Add onion, carrot, and garlic; sauté 5 minutes. Stir in 4 cups water and next 12 ingredients (through tomato paste); bring to a boil. Cover, reduce heat, and simmer 25 minutes or until carrot is tender, stirring occasionally. Stir in vinegar and chipotle. Top with fresh cilantro, cheese, and sour cream.