Three Bean Chili
Sara Wilson
ingredients
- 2 tbsp. Olive Oil
- 1 small chopped onion
- 1 green pepper, chopped
- 1 jalapeño, seeded and chopped (optional)
- 2 tsp. Minced Garlic or 4 cloves minced garlic
- 1 tbsp. fresh cilantro, chopped
- 2-3 tbsp. chili powder (to taste)
- 1-3 tbsp. cumin (to taste)
- 1 can (28 oz.) fire roasted tomatoes (I like Muir Glen)
- 1 packet Goya Sazón with Coriander and Annatto
- 1 can red beans, undrained
- 1 can black beans, undrained
- 1 can Canelini or Great Northern beans, undrained
directions
- 1
In a skillet, heat oil on medium. Stir in onion, pepper, jalapeño and garlic. Cook until vegetables are soft, about 8 minutes.
- 2
Stir in cilantro, chili powder and cumin and cook for 1 minute.
- 3
Stir in tomatoes, beans and sazón. Bring to a boil, lower heat and simmer, uncovered for about 45 minutes to an hour. Stir occasionally. If mixture becomes too dry, add water.
- 4
Serve with desired garnishes on the side.
notes
Use no sodium beans prefered. Recipe adapted from www.goya.com
Source: Sara Wilson
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