HIGHLIGHTS

Close
Grocery Coupons

Grocery Coupons

Members can print free savings coupons

Brain Health Center

Brain Health Center

Learn how to live smart and stay sharp

Amazon Kindle

Amazon Kindle

Members save on e-
readers and tablets

Caring for loved ones?

Caring for loved ones?

Find the resources you need

Contests and
Sweeps

Safe Driving in 2014 Sweepstakes

Learn how AARP Driver Safety can help you stay safe—and enter for a chance to win $1,000. See official rules.

Most Popular
Articles

Viewed

Commented

Easy Three-Bean Chili Recipe

Cookstr
Course: Main Course
Total Time: Under 2 Hours
Skill Level: Easy
Cost: Inexpensive
  • Print
  • Bookmark
  • Recommend
Easy Three-Bean Chili

Photo by: Joseph DeLeo

This makes a lot! Refrigerate or freeze any extra in a tightly covered container. (Freezing it in individual serving-size containers can be very convenient for future spontaneous dinners.) It reheats well.

Yield: 10 servings

INGREDIENTS
  • 2 tablespoons extra virgin olive oil
  • 1½ cups small-diced onion
  • 1 cup diced bell peppers (a mix of red, yellow, and green is nice)
  • ¼ teaspoon salt (or to taste)
  • 2 tablespoons chili powder
  • 1 tablespoon minced or crushed garlic
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Big pinch of cayenne pepper
  • One 28-ounce can crushed tomatoes packed in tomato puree
  • One 15-ounce can diced tomatoes
  • 1 cup vegetable broth
  • One 15-ounce can black beans, drained and rinsed
  • One 15-ounce can garbanzo beans, drained and rinsed
  • One 15-ounce can red kidney beans, drained and rinsed
  • Freshly ground black pepper

Directions

1. Place a large saucepan or soup pot over medium-high heat and wait 2 minutes. Add the oil and wait about 30 seconds, then add the onion, peppers, and salt. Cook, stirring often, for 5 to 8 minutes, or until the onions are translucent and both the onions and peppers are beginning to soften.

2. Add the chili powder, garlic, cumin, oregano, basil, and cayenne; sauté until fragrant, about 1 minute.

3. Stir in the crushed tomatoes, diced tomatoes, and vegetable broth, and bring to a boil.

4. Add all the beans, and bring to a boil again. Reduce the heat, partially cover the pot, and let the chili simmer gently for 20 minutes-or as long as 1 hour. (If simmering longer, give it a stir every 10 minutes or so to see if it needs some additional stock.)

5. Grind in some black pepper, and taste to adjust the salt. Serve hot.


© 2007 Tante Malka, Inc., and Walter Willett, M.D.
NUTRITIONAL INFORMATION

Protein: 10 g / Saturated Fat: 1 g /
Polyunsaturated Fat: 1 g /
Monounsaturated Fat: 2 g /
Dietary Fiber: 10 g / Calories: 211

FROM THE KITCHEN OF...

Discounts & Benefits

From companies that meet the high standards of service and quality set by AARP.

Denny's Ranchero Tilapia

Members save 15% every day when dining at participating Denny's restaurants.

Outback Steak

Members save 15% Mon-Thurs & during weekend lunch at Outback Steakhouse.

McCormick and Schmicks (McCormick and Schmicks)

Members save 10% every day when dining at McCormick and Schmick's.

Member Benefits

Members receive exclusive member benefits & affect social change. Join Today