Three Bean Chili

CL09. Make ahead and freezable.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 2  teaspoons olive oil
• 1  cup  prechopped onion
• 1⁄2 cup  prechopped green bell pepper
• 2  teaspoons  bottled minced garlic
• 3⁄4 cup water
• 2  tablespoons tomato paste
• 2  teaspoons chili powder
• 2  teaspoons ground cumin
• 1⁄4 teaspoon black pepper
• 1 (15 1/2ounce) can garbanzo beans, rinsed and drained
• 1 (15 1/2ounce) can red kidney beans, rinsed and drained
• 1 (15 1/2ounce) can black beans, rinsed and drained
• 1 (14 1/2ounce) can  organic vegetable broth
• 1 (14 1/2ounce) can no-salt-added diced tomatoes, undrained
• 1  tablespoon yellow cornmeal
• 1⁄4 cup  chopped fresh cilantro
• 6  tablespoons reduced-fat sour cream

Directions

1. Heat olive oil in a large saucepan over medium-high heat. Add onion, bell pepper, and garlic to pan; sauté 3 minutes.
2. Stir in 3/4 cup water and next 9 ingredients (through diced tomatoes); bring to a boil. Reduce heat, and simmer 8 minutes. Stir in cornmeal; cook 2 minutes. Remove from heat; stir in cilantro. Serve with sour cream.