Three Bean Garden Chili From Leslie Beck's Foods That Fight Disease, this hearty meal is packed with fibre-rich legumes, providing 16 grams of fibre per serving. Cocoa and cinnamon give the chili a unique, subtle flavour that will leave your guests guessing at the secret ingredient that makes it tastes so good. This chili is a breeze to make and freezes well. Ingredients - 1 tbsp canola oil - 1 large onion, chopped - 3 cloves garlic, chopped - 1 red bell pepper, seeded and diced - 1 green bell pepper, seeded and diced - 2 cans (28 oz/796 ml) diced tomatoes - 1 19 oz/540 ml can kidney beans, drained and rinsed - 1 19 oz/540 ml can black beans, drained and rinsed - 1 19 oz/540 ml can chickpeas, drained and rinsed - 1/2 cup canned whole-kernel corn - 2�? tbsp chili powder - 2 tbsp unsweetened cocoa - 1/2 tsp cinnamon - 1/4 tsp cayenne pepper - 1 carrot, chopped - 2 tbsp tomato paste - freshly ground black pepper to taste Directions Heat oil in a large saucepan over medium heat. Add onion; sauté for 4 to 5 minutes or until golden brown. Add garlic and bell peppers; sauté for 2 to 3 minutes. Add tomatoes, kidney beans, black beans, chickpeas, corn, chili powder, cocoa, cinnamon, cayenne pepper, carrot, and tomato paste. Stir to combine. Season with black pepper. Cover and simmer for 35 minutes. Serves 8 Per 1 1/2 cup (375 ml) serving: 318 cal, 16 g pro, 4 g total fat (1 g saturated fat), 60 g carb, 16 g fibre, 0 mg chol, 789 mg sodium Excellent source of: fibre, vitamin A, folate, vitamin C, iron, magnesium, potassium Good source of: vitamin K, calcium Source: www.lesliebeck.<WBR>com
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