Low Fat Three-bean Chili Recipe

Ingredients

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

Method

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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