Baby, it’s cold outside. This hearty but healthy chili will keep you warm. Plus, it’s fast and easy to prepare. That’s the way I like it.
2 teaspoons (tsp) olive oil, 1 cup chopped onion, 1/2 cup chopped green bell pepper, 2 tsp minced garlic, 3/4 cup water, 2 tablespoons (tbs) tomato paste, 2 tsp chili powder, 2 tsp ground cumin, 1/4 tsp ground black pepper, 1 (15.5-ounce) can garbanzo beans, rinsed and drained, 1 (15.5-ounce) can red kidney beans, rinsed and drained, 1 (15.5-ounce) can black beans, rinsed and drained, 1 (14.5-ounce) can organic vegetable broth, 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained, 1 tbs yellow cornmeal, 1/4 cup chopped fresh cilantro, 6 tbs reduced-fat sour cream
Heat olive oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic to pan; sauté 3 minutes. Stir in 3/4 cup water and next nine ingredients (through diced tomatoes), and bring to a boil. Reduce heat, and simmer 8 minutes.
Stir in cornmeal and cook for 2 more minutes. Remove from heat, and stir in cilantro. Serve with sour cream. Makes six servings (serving size = 11/3 cups chili with 1 tbs sour cream).
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