THREE-BEAN CHILI

Three-Bean Chili image

Packed with three kinds of beans, meatless chili is a stick-to-your-ribs meal!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 10

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Ingredients

1 can (14 oz) vegetable or chicken broth
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
2 medium tomatoes, cut into 1/2-inch pieces (2 cups)
1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
2 1/2 teaspoons chili powder
1 can (15 to 16 oz) chili beans in sauce, undrained
1 can (15 oz) Progresso™ dark red kidney beans, drained
1 can (15 oz) garbanzo beans, drained
2 tablespoons chopped fresh cilantro or parsley

Steps:

In 4-quart Dutch oven, heat 1/4 cup of the broth to boiling over medium-high heat. Cook onion and garlic in broth about 5 minutes, stirring occasionally, until onion is tender.
Stir in remaining broth, tomatoes, oregano and chili powder. Heat to boiling; reduce heat to low. Cover; simmer 15 minutes, stirring occasionally.
Stir in chili, kidney and garbanzo beans. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes, stirring occasionally. Sprinkle with cilantro.

Nutrition Facts : Calories 420, Carbohydrate 73 g, Cholesterol 0 mg, Fiber 19 g, Protein 23 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 1580 mg, Sugar 8 g, TransFat 0 g