Recipe from “The Simple Art of Eating Well Cookbook,” by Jessie Price & the Eating Well Test Kitchen. Serves 6.
Ingredients
1 tablespoon canola oil
1 large onion, diced
4 cloves garlic, minced
3 tablespoons chili powder
1 tablespoon ground cumin
1/4-1/ 2teaspoon cayenne pepper, or to taste
1 can (28-ounces) crushed tomatoes
3 medium tomatoes, chopped
1 can (15-ounces) dark red kidney beans, rinsed
1 can (15-ounces) small white beans, such as navy beans, rinsed
1 can (15-ounces) black beans, rinsed
3 cups water
1/2 teaspoon freshly ground pepper
Directions
Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes. Reduce heat to medium-low and cook, stirring often, until very soft and just beginning to brown, 3 to 4 minutes. Add garlic, chili powder, cumin and cayenne to taste and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in canned and fresh tomatoes, kidney, white and black beans, water and pepper. Increase heat to high and bring to a boil, stirring often. Reduce heat to a simmer and cook, stirring occasionally, until the chili has reduced slightly, 10 to 15 minutes.
Per serving: 263 cal, 4g fat (0g sat fat), 0mg chol, 49g carb, 0g added sugars, 14g prot, 15g fib, 761mg sodium, 868mg potassium.
