Next Generation Life Fitness

Three Bean Chili

Preptime: 20 min.
Cooktime: 40 min.

Calories: 322
Carbs: 54g
Fat: 6g
Fiber: 17g
Protein: 18g
Satfat: 1g
Sodium: 595mg

Ingredients:
2 tablespoons olive oil
1 large onion, chopped
1 large green bell pepper, chopped
2 large carrots, peeled and chopped
2 jalapeño peppers, seeded and chopped
4 cloves garlic, chopped
2 1/2 tablespoons chili powder
1 tablespoon white wine vinegar
4 cups water
1 16-ounce can black beans, rinsed
1 16-ounce can red kidney beans, rinsed
1 16-ounce can pinto beans, rinsed
1/2 cup cilantro leaves
2 teaspoons cocoa powder
salt to taste
1 teaspoon sugar
2 26-ounce cans crushed tomatoes
1 tablespoon peanut butter
1/2 cup non-fat sour cream
1/2 cup shredded light Cheddar cheese
1 bag baked tortilla chips, optional

Directions:
1. Heat the olive oil in a large soup pot over medium heat. Add the onion, green pepper and carrot and cook until the vegetables begin to soften, about 5 minutes.

2. Add the jalapeno peppers, garlic, chili powder and vinegar and cook for 2 more minutes.

3. Add the water, beans and cilantro. Stir in the cocoa powder, salt and sugar. Add the tomatoes and simmer for 20 minutes.

4. Stir in the peanut butter and simmer for 5 more minutes. Taste and adjust the salt.

5. Serve in bowls with sour cream, cheddar cheese and tortilla chips on the side.