Three-Bean Chili
20 Min(s)
20 Min(s) Prep
One reviewer said she was looking for a quick, easy chili recipe, and this Three-Bean Chili ended up being the perfect choice.
What You Need
Select All
8 servings
Original recipe yields 8 servings
1 can (28 oz.) fire-roasted crushed tomatoes
1 can (15 oz.) no-salt-added black beans, drained
1 can (15 oz.) no-salt-added red kidney beans, drained
1 can (15 oz.) no-salt-added pinto beans, drained
1 tsp. chili powder
1 tsp. ground cumin
1/2 cup light sour cream
1/4 cup chopped fresh cilantro
Let's Make It
1
Bring all ingredients except cheese, sour cream and cilantro to boil in saucepan, stirring occasionally. Simmer on medium-low heat 10 min., stirring occasionally.
2
Serve topped with remaining ingredients.
Kitchen Tips
Tip 1
Make Ahead
Chili can be prepared in advance. Refrigerate up to 3 days, or freeze up to 3 months. If frozen, thaw in refrigerator before reheating to serve.
Tip 2
Food Facts
Not rinsing the beans helps to thicken the chili and saves washing a colander. Open the cans and drain the liquid right into the sink.
Tip 3
Nutrition Bonus
The beans in this low-calorie low-fat chili are a good source of fiber.
Nutrition
Calories
40
Calories From Fat
0
% Daily Value*
Total Fat 1.5g
2%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 410mg
18%
Total Carbohydrates 5g
2%
Dietary Fiber 2g
7%
Sugars 3g
6%
Protein 0g
0%
Vitamin A
0%
Vitamin C
0%
Calcium
2%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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