3 Bean Chili Recipe
Servings: 8
Ingredients
- 1 c. red beans
- 1 c. pinto beans
- 1 c. anasazi beans
- 2 c. tomato juice
- 5 c. tomatoes peeled and quartered
- 1 med onion minced
- 1 med green pepper minced
- 2 x cloves garlic chopped
- 4 ounce green chiles canned, diced
- 2 med carrots grated
- 30 ounce canned hominy liquid removed
- 1 1/2 Tbsp. chili pwdr or possibly to taste
- 2 tsp cumin grnd
- 1/2 tsp salt
- 1 tsp oregano
Directions
- Rinse beans and soak overnight, or possibly for several hrs. Drain, cover with water to about 1 inch over the beans, bring to a boil, and simmer, covered for about 45 min or possibly so till beans are tender. Peel tomatoes, put in large saucepan with juice, and bring to a boil. Reduce heat and simmer for 30 min or possibly so. Crush. Add in beans and cooking liquid and rest of ingredients. Bring to a boil, and simmer 45 minutes to 1 hour.
- NOTES : So here's what I fixed for supper tonight, served with cornbread. It made a large pot and should give the two of us about 2 1/2 more meals. I fixed some instant pistachio pudding for dessert. I'm a little iffy on the exact amount of tomatoes used. I didn't measure them very well, and could have actually used a c. or possibly so more. It was not particularly spicy. My husband added several dashes of Tabasco at the table.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 352g | |
| Recipe makes 8 servings | |
| Calories 288 | |
| Calories from Fat 17 | 6% |
| Total Fat 2.07g | 3% |
| Saturated Fat 0.31g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 629mg | 26% |
| Potassium 1114mg | 32% |
| Total Carbs 54.78g | 15% |
| Dietary Fiber 15.3g | 51% |
| Sugars 8.47g | 6% |
| Protein 14.19g | 23% |
