Authentic Southwest Bean Chili Recipe - Hearty & Flavorful

Southwest Bean Chili

YIELD Makes 8 to 10 servings

INGREDIENTS

1 cup uncooked dried garbanzo beans 3/4 cup uncooked dried red kidney beans 3/4 cup uncooked dried black beans 5‑1/2 cups canned fat-free reduced-sodium chicken broth 4 cloves garlic, minced 3 ears fresh corn, shucked and kernels cut from cobs 2 medium green bell peppers, seeded and chopped 1 can (16 ounces) tomato sauce 1 can (14-1/2 ounces) Mexican-style stewed tomatoes, undrained 3 tablespoons chili powder 1 tablespoon unsweetened cocoa powder 1 teaspoon ground cumin 1/2 teaspoon salt 4 cups hot cooked rice Shredded cheese, ripe olive, avocado and green onion slices (optional)

PREPARATION:

1. Rinse beans thoroughly in colander under cold running water, picking out debris and any blemished beans.
2. Place beans in large bowl; cover with 4 inches of water. Let stand at room temperature overnight.
3. Drain beans. Combine with chicken broth and garlic in large heavy saucepan. Bring to a boil over high heat. Reduce heat to low; simmer, covered, 1 hour.
4. Add corn, bell peppers, tomato sauce, tomatoes with juice, chili powder, cocoa powder, cumin and salt to bean mixture. Cover partially; simmer 45 minutes or until beans are tender and mixture is thick.
5. Spoon rice into bowls; top with chili. Serve with cheese, olives, avocado and onions, if desired.

Quick-Soak Method Place sorted dried beans in a large saucepan; cover with 4 inches of water. Bring to a boil over high heat. Uncover pan; boil for 2 minutes. Remove pan from heat; cover. Let stand 1 hour; then rinse and drain beans. Cook beans as directed. This recipe appears in: Southwestern NUTRITIONAL INFORMATION: Serving Size: 1 bowl of chili (1/8 of total recipe) with 1/2 cup cooked rice (without garnishes) Sodium 791 mg Protein 24 g Fiber 17 g Carbohydrate 82 g Cholesterol 17 mg Saturated Fat 1 g Total Fat 5 g Calories from Fat 10 % Calories 447 DIETARY EXCHANGE: Vegetable 2 Starch 4-1/2 Meat 1