I have the cooking bug! I made this as part of my New Year’s Eve menu. Obtained from cooking light. Even my meat & potatoes husband loved this recipe.
I did add a couple handfuls of Morningstar Griller’s Crumbles to add the “meat” in the chili.
This is definitely a yummy recipe that has been permanently added to my cookbook!
Ingredients
2 teaspoons olive oil
1 cup prechopped onion
1/2 cup prechopped green bell pepper
2 teaspoons bottled minced garlic
3/4 cup water
2 tablespoons tomato paste
2 teaspoons chili powder
2 teaspoons ground cumin
1/4 teaspoon black pepper
1 (15 1/2-ounce) can garbanzo beans, rinsed and drained
1 (15 1/2-ounce) can red kidney beans, rinsed and drained
1 (15 1/2-ounce) can black beans, rinsed and drained
1 (14 1/2-ounce) can organic vegetable broth (such as Swanson Certified Organic)
1 (14 1/2-ounce) can no-salt-added diced tomatoes, undrained
1 tablespoon yellow cornmeal
1/4 cup chopped fresh cilantro
6 tablespoons reduced-fat sour cream
Preparation
Heat olive oil in a large saucepan over medium-high heat. Add onion, bell pepper, and garlic to pan; sauté 3 minutes. Stir in 3/4 cup water and next 9 ingredients (through diced tomatoes); bring to a boil. Reduce heat, and simmer 8 minutes. Stir in cornmeal; cook 2 minutes. Remove from heat; stir in cilantro. Serve with sour cream.
Yield
6 servings (serving size: 1 1/3 cups chili and 1 tablespoon sour cream)
6 servings (serving size: 1 1/3 cups chili and 1 tablespoon sour cream)
Hi Sookie..it’s nice to meet you!!
I LOVE chili! Yesterday my husband and I went to see a movie and we passed a “Chili’s” restaurant..(although never been there)…and I’ve been craving chili ever since. 🙂 I better make this before the weather changes again! 🙂 I’m adding you to my list..beautiful blog!
Ciao and have a happy Memorial Day!