Dear Project Foodie Users,

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Three-Bean Chili with Vegetables

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Written by foodie pam   
Monday, 02 October 2006

ImageLunch has always been a difficult meal for me.  A sandwich just doesn't do it.  Over the years I've learned that the best type of lunch for me is something cooked.  Occasionally this can be a salad, but the salad should have cooked items on it such as a rice/turkey mixture forming a Taco salad or sauted porcini mushrooms.  So each week I make one recipe that serves as my lunch for the week.  This week that recipe was Three-Bean Chili with Vegetables from the October issue of Cooking Light magazine.  

Of all the cooking magazines I get the Cooking Light recipes tend to be my favorites for lunch.  Generally their recipes are healthy, although not always, and they also tend to be somewhat easy to make.  The three-bean chili recipe was both.  Preparation was pretty simple only requiring the cutting of a few vegetables (onion, garlic, carrots, zucchini, and red pepper) and a few spices.  Perhaps the most time consuming part was opening the 2 cans of tomatoes, a can of tomato past, and 6 cans of beans followed by rinsing all of the beans.  After the prep work was done the cooking was easy with a few minutes of sauting and then throwing everything else into one large pot and cooking for 30 minutes or so.  Clean-up was as easy  preparing the dish because only a few items needed washing.  In fact, this recipe was so easy that I made it while preparing dinner.

The result was a surprisingly large amount of chili.  Much larger than my traditional lunch meal sizes.  So Husband has been sharing the result with me.  The chili itself is very good.  It has a nice balance of vegetables and beans. The addition of corn ads a bit of texture keeping the chili from seeming too soft.  The chili does, however, have a strong tomato flavor. Before even tasting the chili the abundance of tomatoes is clear.  While the tomato flavor is not extremely overpowering, I think I'll reduce the amount of tomato paste next time I make this dish.  

The recipe calls for cheddar cheese and sour cream as toppings.  While I did put some cheddar on one bowl of the chili it was equally appealing without.  As a lunch I found a bowl of chili with a plum or other fruit more than sufficient.  As a meal, however,  I would probably add some corn chips or other grain to round off the meal.  

Overall both Husband and I were very happy with the result and we would definitely make this again.


Last Updated ( Monday, 02 October 2006 )
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