Chili Again?!

I am constantly on the lookout for good chili recipes. It could be the dead of summer and I will still eat chili (thank goodness for good air conditioning). I am not sure what it is about chili that I love so much. Maybe because it's a filling meal, or that it has all the needs of comfort wrapped up in one bowl. At any rate, I love chili. I am surprised Jason hasn't said anything to me about "Making chili again?". I think he secretly loves it just as much as I do.

This chili is meatless. That's perfectly fine with me considering all the beans that are chocked in it. That's plenty of protein and fiber on my part. Jason on the other hand, needs meat. He made up some meat and mixed it into his chili. To each his own I guess.

Cooking Light strikes again! I have been looking through my cookbook and bookmarking the recipes I want to make. This one is super easy. If you don't have a lot of time during the week, or you are just busy, I highly recommend this recipe. I mean, what could be easier than only one step in the instructions? It also contains many items you would have on hand in the pantry. Beans, tomatoes, spices, chicken broth.

It is an economical meal as well. Let's face it. In these tough times, we can all use a healthy inexpensive meal right? I paired my chili with a honey cornbread and a lovely green salad (with greens from my garden, neener neener). The recipe doesn't call for it, but I added some green onions (also from my garden, neener neener) to the top of my chili. It added a little extra crunch and texture to the meal.

This is also a meal that can be frozen, which I find really neat. Again, if you are busy, make this ahead of time and freeze it in little batches or serving sizes. That way, you have a meal on-hand at all times.

The only thing I would do differently is add some Tabasco or hot sauce. In my house, we love things spicy! Of course, it's hard to improve on recipes from Cooking Light. They never fail to disappoint me.

Now if I could just find a light chocolate cake recipe that is easy to make. It would be perfect for after this hearty bowl of chili. Hmmm, maybe I will check out Cooking Light, tee hee!

Three-Bean Chili
from: Cooking Light Annual Recipes 2009

2 teaspoons olive oil
1 cup onion, chopped
1/2 cup green bell pepper, chopped
2 teaspoons minced garlic
3/4 cup water
2 tablespoons tomato paste
2 teaspoons chili powder
2 teaspoons ground cumin
1/4 teaspoon black pepper
1 can (15.5 oz) garbanzo beans, rinsed and drained
1 can (15.5 oz) red kidney beans, rinsed and drained
1 can (15.5 oz) black beans, rinsed and drained
1 can (14.5 oz) chicken broth
1 can (14.5 oz) diced tomatoes, undrained
1 tablespoon yellow cornmeal
1/4 cup chopped fresh cilantro, optional
6 tablespoons reduced-fat sour cream, optional

1. Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper, and garlic to pan; saute 3 minutes. Stir in 3/4 cup water and next 9 ingredients; 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.