Friday, February 29, 2008

WC Recipe Exchange: Three Bean and Vegetable Chili

I participated in my first blogging event, the What's Cooking Recipe Exchange. This particular event was a healthy recipe exchange. Each participant submitted a recipe and was given a healthy recipe recommended by another member. I received a Cooking Light Recipe for Three Bean and Vegetable Chili. I wasn't sure how I was going to like all the vegetables in the chili, but it worked really well. Mine came out a cross between a soup and a chili. It really wasn't as thick as I was expecting. I didn't add the precise amount of veggies and had to leave out the onion as I didn't have one. That may account for it not being as thick. I loved the flavors and all the veggies with the spices. I would probably add meat next time as well. We will definitely be making this recipe again. Be forewarned though, the recipe makes enough to feed 16. Needless to say, I will be freezing a few batches. I served the chili with Gloria's Tortilla Chips. They sell them at Whole Foods. They are slightly seasoned and really delicious! Thanks to Shannon at for the great recipe. Sorry, I was a bit late in making it!

Three Bean and Vegetable Chili

1 1/2 tablespoons canola oil
2 cups chopped onion
2/3 cup chopped carrot
4 garlic cloves, minced
4 cups water
2 cups frozen whole-kernel corn
1 cup chopped red bell pepper (about 1 large)
1 cup chopped zucchini
2 tablespoons chili powder
2 teaspoons dried oregano
2 teaspoons ground cumin
3/4 teaspoon salt
2 (28-ounce) cans crushed tomatoes
2 (16-ounce) cans pinto beans, rinsed and drained
2 (16-ounce) cans kidney beans, rinsed and drained
2 (15-ounce) cans black beans, rinsed and drained
1 (6-ounce) can no-salt-added tomato paste
1 1/2 tablespoons rice vinegar
1 1/2 teaspoons to 1 tablespoon finely chopped chipotle chile, canned in adobo sauce
1 cup chopped fresh cilantro
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1 cup reduced-fat sour cream

Heat oil in a large stockpot over medium-high heat. Add onion, carrot, and garlic; sauté 5 minutes. Stir in 4 cups water and next 12 ingredients (through tomato paste); bring to a boil. Cover, reduce heat, and simmer 25 minutes or until carrot is tender, stirring occasionally. Stir in vinegar and chipotle. Top with fresh cilantro, cheese, and sour cream.

16 servings (serving size: 1 1/4 cups chili, 1 tablespoon cilantro, 1 tablespoon cheese, and 1 tablespoon sour cream)

No comments: