Issue link: https://read.uberflip.com/i/1145989
92 deliciously healthy dinners three-bean chili with chunky tomatoes Prep time: 10 minutes Cook time: 20 minutes spice is nice, especially on a chilly night! 2 Tbsp canola oil 1 C onion, coarsely chopped ½ C celery, rinsed and chopped 1 C green bell pepper, rinsed and diced 1 can (15½ oz) low-sodium black beans, drained and rinsed 1 can (15½ oz) low-sodium red kidney beans, drained and rinsed 1 can (15½ oz) low-sodium pinto beans, drained and rinsed 2 cans (14½ oz each) no-salt-added diced tomatoes with basil, garlic, and oregano 1 Tbsp ground cumin 1 Tbsp chili powder 1 In an 8-quart soup or pasta pot, heat the oil over medium heat until hot but not smoking. Add onion. Cook and stir until onion starts to soften, about 5 minutes. 2 Add celery and green pepper. Cook and stir another 5 minutes, until all vegetables soften. 3 Add drained and rinsed beans to pot. 4 Stir in tomatoes, cumin, and chili powder. 5 Bring to a boil. Cover, reduce heat, and simmer 10–20 minutes to blend flavors. 6 Serve immediately. Tip: Delicious with rice or a side of Good-for-You Cornbread (on page 119). Note: If you can't find beans labeled "low-sodium," compare the Nutrition Facts panels to find the beans with the lowest amount of sodium. Rinsing can help further reduce the sodium level. yield: 4 servings serving size: 2 C chili each serving provides: calories 443 total fat 8 g saturated fat 0 g cholesterol 0 mg sodium 331 mg total fiber 16 g protein 22 g carbohydrates 73 g potassium 1,411 mg