Bean Medley Chili

Yumm… Chili!  Nothing warms the tummy better on a cold day than a delicious diabetic bean medley chili, thanks to Jill!

Serves: 8


  • 2 Large Onions, chopped
  • 2 Tbsp. Bottled Minced Garlic
  • 1 Tbsp. Cooking Oil
  • 3 Tbsp. Chili Powder
  • 1 Tsp. Ground Cumin
  • 1/2 Tsp. Salt
  • 1 Canned Chipotle Chile Pepper In Adobo Sauce, finely chopped
  • 1 28-oz. can Diced Tomatoes, undrained
  • 1 14-oz. can Vegetable Broth or Chicken Broth
  • 1 Large Red Sweet Pepper, chopped
  • 1 Large Green Sweet Pepper, chopped
  • 1 15-oz. can Black Beans, rinsed and drained
  • 1 15-oz. can Red Kidney Beans, rinsed and drained
  • 1 15-oz. can Garbanzo Beans) Rinsed & Drained
  • 1/4 Cup Snipped Fresh Cilantro
  • Hot Cooked Rice
  • Fresh Cilantro Sprigs, optional


  1. In a 4-quart Dutch oven, cook onions and garlic in hot oil over medium heat for 4 to 5 minutes or until tender.
  2. Stir in chili powder, cumin, salt, and chipotle chile pepper; cook and stir for 1 minute.
  3. Add undrained tomatoes and broth and bring to boiling; reduce heat. Cover and simmer for 15 minutes.
  4. Stir in sweet peppers and beans, and return to boiling; reduce heat. Cover and simmer about 20 minutes more or until sweet peppers are tender.
  5. Add chickpeas and snipped cilantro; heat through. Serve with rice. If desired, garnish with cilantro sprigs.

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