Italian Three-Bean Chili |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | 20 minutes | 30 minutes | 436 | 3gm | 12gm | 828mg | 62gm | 23gm | 11mg |
| INGREDIENTS: | ||
| 2 tablespoons olive oil | 1/2 cup chopped red onion | 1 clove garlic, minced |
| 1 15-ounce can tomato sauce | 1 15-ounce can black beans, rinsed and drained | 1 15 to 16-ounce can Great Northen beans, rinsed and drained |
| 1 cup frozen green soybeans (edamame) | 1 4-ounce can diced green chile peppers, undrained | 1/2 cup water |
| 1 tablespoon balsamic vinegar | 1/3 cup sliced pitted ripe olives | 2 tablespoons snipped fresh cilantro |
| 3 cups hot cooked rice, pasta, or couscous | shredded mozzarella cheese (optional) | |
| 1 | In a large saucepan heat oil. Add onion and garlic; cook and stir over medium heat about 4 minutes or until onion is tender. Add tomato sauce, beans, undrained tomatoes, soybeans, chile peppers, water, and vinegar. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes, stirring occasionally. |
| 2 | Stir in olives and cilantro. Simmer, covered, for 5 minutes. Serve over rice and, if desired, top with mozzarella cheese. |