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Craig's Three Bean Chili

Recipe #267939 | 55 min | 5 min prep | SERVES 4 -6 (Change Servings)

RECIPE BY: Marina K

A healthy and delicious chili that my boyfriend created to help us get through the cold weather here in Toronto. It happens to be vegan, but could also be adapted to include meat. This recipe fits nicely into our student budget, but doesn't taste like it!

Posted on: Nov 26, 2007

Ingredients

  • medium onion, chopped
  • 2 garlic clove, minced
  • tablespoons vegetable oil
  • tablespoons chili powder
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon cayenne
  • 28 ounces diced tomato
  • 1/3 cup barbecue sauce (optional)
  • 19 ounces kidney bean
  • 19 ounces black beans
  • 19 ounces chickpeas
  • 12 ounces corn
  • dash salt
  • dash Tabasco sauce
  • Directions

    1. 1
      Saute the onion and garlic in oil until the onion becomes translucent, or about 5 minutes.
    2. 2
      Add chili powder, cumin and cayenne and cook for about a minute, being careful not to let the spices burn.
    3. 3
      Add diced tomatoes and barbeque sauce (if using) and bring to a boil.
    4. 4
      Add the cans of beans and corn.
    5. 5
      Cover and simmer for about 40 minutes, adding salt and tabasco sauce to taste.

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    Featured Reviews for This Recipe

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    From: sugarpea

    On Feb 5, 2008

    Is this a great work night supper or what? I used up the rest of a bottle of chipotle mango sauce and it tasted like it stewed all day. I added a turkey sausage, a couscous salad and some great multigrain whole wheat bread. A very satisfying chili, Craig.

    0 people found this review helpful

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    From: Chilicat

    On Apr 10, 2008

    This was a great weeknight chili, and it was surprisingly a lot thicker than I was expecting. I did add the optional barbecue sauce which I think added some depth to the dish along with a bit of sweetness. There was enough leftovers for two more nights - great if you're on a tight budget. Try the leftovers with Tostitos Scoops, sprinkled with some cheese - Awesome!

    1 person found this review helpful

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    Nutrition Facts

    Serving Size 1 (749g)

    Recipe makes 4 servings

    Calories 681
    Calories from Fat 109 (16%)
    Amount Per Serving %DV
    Total Fat 12.2g 18%
    Saturated Fat 1.7g 8%
    Monounsaturated Fat 3.2g
    Polyunsaturated Fat 5.9g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 1326mg 55%
    Potassium 1874mg 53%
    Total Carbohydrate 121.6g 40%
    Dietary Fiber 30.4g 121%
    Sugars 14.1g
    Protein 31.0g 62%
    Vitamin A 1815mcg 36%
    Vitamin B6 1.3mg 66%
    Vitamin B12 0.0mcg 0%
    Vitamin C 46mg 77%
    Vitamin E 1mcg 5%
    Calcium 205mg 20%
    Iron 8mg 48%

    detailed view...

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