Reagan’s Three Bean Chili

Three-Bean Chili


My entire family loves this recipe including my meat-loving husband and two kids 3 and under.  I freeze onion and green pepper in the following amounts to help me throw this together very quickly.  Don’t get upset because you can’t have the usual chili toppings, I add sliced avocado or guacamole. 


Yield:  4-6 servings


2 teaspoons olive oil

1 cup chopped onion

1/2 cup chopped green bell pepper

2 teaspoons bottled minced garlic

3/4 cup water

2 tablespoons tomato paste

2 teaspoons chili powder

2 teaspoons ground cumin

1/4 teaspoon black pepper

1 (15 1/2-ounce) can garbanzo beans, rinsed and drained

1 (15 1/2-ounce) can red kidney beans, rinsed and drained

1 (15 1/2-ounce) can black beans, rinsed and drained

2 c. broth of your preference

1 (14 1/2-ounce) can no-salt-added diced tomatoes, undrained

1 tablespoon yellow cornmeal (omit if you would prefer)

1/4 cup chopped fresh cilantro


Heat olive oil in a 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 9 ingredients (through diced tomatoes); bring to a boil. Reduce heat, and simmer 8 minutes. Stir in cornmeal; cook 2 minutes. Remove from heat; stir in cilantro. Serve with sour cream.


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