Smoky Three-Bean Chili

Chipotle chiles put the heat on kidney, chili and black beans.

  • prep time 50 min
  • total time 50 min
  • ingredients 13
  • servings 6

Ingredients

1
tablespoon oil
2
medium stalks celery, chopped (1 cup)
1
medium green bell pepper, chopped (1 cup)
1
medium onion, chopped (1/2 cup)
2
garlic cloves, minced
1
can (28 oz) Muir Glen® organic diced tomatoes, undrained
1
can (15 oz) spicy chili beans, undrained
2
cups Progresso® red kidney beans, drained, rinsed (from 19-oz can)
1
can (15 oz) Progresso® black beans, drained, rinsed
1
teaspoon cumin
1
teaspoon chili powder
1
teaspoon finely chopped chipotle chile in adobo sauce (from 7 or 11-oz. can)
1/2
teaspoon adobo sauce (from can of chipotle chiles)
  • 1 In 3-quart saucepan or 4-quart Dutch oven, heat oil over medium-high heat. Add celery, bell pepper, onion and garlic; cook and stir 3 minutes.
  • 2 Stir in all remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 30 to 40 minutes, stirring occasionally, until vegetables are tender and flavors are blended. If desired, top individual servings with crushed tortilla chips and sliced green onions.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    275
    (
    Calories from Fat
    35),
    % Daily Value
    Total Fat
    4g
    4%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    1180mg
    1180%;
    Total Carbohydrate
    56g
    56%
    (Dietary Fiber
    14g
    14%
      Sugars
    9g
    9%
    ),
    Protein
    18g
    18%
    ;
    % Daily Value*:
    Vitamin A
    18%;
    Vitamin C
    40%;
    Calcium
    14%;
    Iron
    34%;
    Exchanges:
    2 1/2 Starch; 1 Vegetable; 1 Very Lean Meat; 1/2 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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