Three Bean Chili
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2 teaspoons olive oil
1 cup pre-chopped onion
2 teaspoons bottled minced garlic
3/4 cup water
2 tablespoons tomato paste
2 teaspoons chili powder
2 teaspoons ground cumin
1/4 teaspoon black pepper
1 can Teasdale Garbanzo Beans, rinsed and drained
1 can Teasdale Red Kidney Beans, rinsed and drained
1 can Teasdale Black Beans, rinsed and drained
1 (14 1/2-ounce) can vegetable broth
1 (14 1/2-ounce) can no-salt-added diced tomatoes, undrained
1 tablespoon yellow cornmeal
1/4 cup chopped fresh cilantro
6 tablespoons reduced-fat sour cream
Heat olive oil in a large saucepan over medium-high heat. Add onion
and garlic to pan; sauté 3 minutes. Stir in 3/4 cup water
and next 9 ingredients (through diced tomatoes); bring to a boil.
Reduce heat, and simmer 8 minutes. Stir in cornmeal; cook 2 minutes.
Remove from heat; stir in cilantro. Serve with sour cream.