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Three-Bean Chili

Categories:
tex-mex, beans & legumes, main dishes, chili, vegetarian

1 cup chopped onion (about 1 large)
2 cloves garlic; crushed
1 can low-sodium chicken broth; (10-1/2 ounces)
2 cups tomatoes; chopped
-- (about 2 medium)
2 tablespoons chopped cilantro
1 tablespoon chopped fresh or
1 teaspoon dried oregano
2 teaspoons chili powder
1 teaspoon ground cumin
1 can chili beans; (15 ounces)
undrained
1 can kidney beans; (8 ounces)
undrained
1 can garbanzo beans; (8 ounces)
undrained

Cook onion and garlic in 1/4 cup of the broth in nonstick Dutch oven over medium heat about 5 minutes, stirring occasionally. Stir in remaining broth and remaining ingredients except beans. Heat to boiling; reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir in beans. Heat to boiling; reduce heat. Simmer uncovered 20 minutes, stirring occasionally, until desired consistency. 4 SERVINGS (ABOUT 1-1/4 CUP EACH).

MICROWAVE DIRECTIONS: Drain kidney and garbanzo beans. Mix onion and garlic in 3-quart microwavable casserole. Cover tightly and microwave on high 3 to 4 minutes, stirring after 2 minutes, until onion is crisp-tender. Stir in remaining ingredients. Cover tightly and microwave 12 to 15 minutes, stirring every 6 minutes, until boiling.




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NOTES : easy

Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00




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