Prep: 20 min
Cook: 1 hr 25 min
Total: 1 hr 45 min
Replace the dried red kidney beans with 2 cans (19 ounces each) kidney beans, rinsed and drained. Use a combination of black, pinto and kidney beans. Add 1 cup fresh or frozen corn along with the peppers.
1. Drain and rinse the beans. Set aside.
2. In a large saucepan over medium-high heat, warm the oil. Add the cumin seeds and sizzle for 5 seconds. Add the garlic, onions, red peppers, green peppers, jalapeno peppers, chili powder, oregano and cinnamon. Saute over medium-high heat for 3 minutes, stirring frequently. Add the beans and water.
3. Bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes. Uncover and simmer for 30 to 45 minutes, or until the beans are tender. (Add more water if the mixture becomes too dry during cooking.)
4. Stir in the tomato paste and salt. Cook for 2 minutes. Just before serving, stir in the cilantro.
This chili will thicken considerably upon standing or overnight refrigeration. Thin as needed with water or vegetable broth.
Serve over polenta or steamed brown rice.
Nutritional Facts per serving
Calories 113.2 cal
Fat 3.1 g
Saturated fat 0.5 g
Cholesterol 0 mg
Sodium 662.2 mg
Carbohydrates 19.3 g
Total sugars 7.1 g
Dietary fiber 6 g
Protein 4.5 g
Courtesy of the Rodale Healthy Recipe Finder.