Mexican Three Bean Chili

This meatless chili offers loads of healthy fiber, protein, and tangy Tex-Mex flavor in every bite. It can be used as a dip for tortilla chips, or an addition to a corn or flour tortilla to make a unique taco. The spices, vegetables, and beans are all very good for the heart. Since it is vegetarian, it lacks the harmful cholesterol and fat.

Mexican Three Bean Chili

Ingredients:

• 1 TB olive oil
• 1 medium onion, diced
• 1 medium green bell pepper, seeded and diced
• Salt and pepper to taste
• 1 jalapeno pepper, seeded and minced
• 1 garlic clove, minced
• 1 TB chili powder
• 1 tsp. ground cumin
• 1/2 tsp. smoked paprika
• 1/4 tsp. cayenne pepper
• 1 (15 oz.) can crushed tomatoes
• 1 (8 oz.) can tomato sauce
• 1 cup canned red kidney beans, drained and rinsed
• 1 cup canned pinto beans, drained and rinsed
• 1 cup canned black beans, drained and rinsed
• Nonfat plain Greek yogurt and chopped fresh cilantro leaves to serve

Directions:

1. Heat oil in a large heavy-bottomed pot over medium-high heat. Add onion and bell pepper, season with salt and pepper, and cook, stirring often, until softened, about 6 minutes. Stir in jalapeno and garlic and cook a further minute.

2. Add chili powder, cumin, paprika, and cayenne pepper and cook, stirring constantly for 1 minute. Add tomatoes and tomato sauce and bring to a boil. Reduce heat to medium-low and cook at a simmer for 10 minutes.

3. Stir in all beans and allow to simmer until thickened and piping hot, about 10 minutes. Serve immediately with a dollop of yogurt and a sprinkling of chopped cilantro.

Makes 4 servings

Enjoy!

By Liz Scott