Three-Bean Chili

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  • 45 min prep time
  • 45 min total time
  • 10 ingredients
  • 4 servings

Ingredients

1
can (14 oz) vegetable or chicken broth
1
large onion, chopped (1 cup)
2
cloves garlic, finely chopped
2
medium tomatoes, cut into 1/2-inch pieces (2 cups)
1
tablespoon chopped fresh or 1 teaspoon dried oregano leaves
2 1/2
teaspoons chili powder
1
can (15 to 16 oz) chili beans in sauce, undrained
1
can (15 oz) Progresso™ dark red kidney beans, drained
1
can (15 oz) Green Giant™ garbanzo beans, drained
2
tablespoons chopped fresh cilantro or parsley

Directions

  1. 1 In 4-quart Dutch oven, heat 1/4 cup of the broth to boiling over medium-high heat. Cook onion and garlic in broth about 5 minutes, stirring occasionally, until onion is tender.
  2. 2 Stir in remaining broth, tomatoes, oregano and chili powder. Heat to boiling; reduce heat to low. Cover; simmer 15 minutes, stirring occasionally.
  3. 3 Stir in chili, kidney and garbanzo beans. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes, stirring occasionally. Sprinkle with cilantro.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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