Hello! I’m back with another healthy recipe from the Mayo Clinic Award-Winning Healthy Recipes cookbook. This is the second recipe I’ve tried from that book. As you may recall, the first recipe I tried was the Bow Tie Pasta with Simple Tomato Sauce. That recipe has been a big hit in my house, and it’s become one of the most popular recipes so far on this here blog. And now after trying this chili, I can see why the cookbook has won awards. Now normally I wouldn’t gravitate toward a cookbook written and published by the Mayo Clinic. However, I happened to be on a health kick when I spotted it at the grocery store. So there you go. I am pleasantly surprised by this little cookbook and am looking forward to trying more recipes.
Now I may have detracted a little bit from the healthy factor of this recipe with the addition of bacon. The bacon really does add a lot of great flavor. Since the recipe as written has only 300 calories per serving, and each serving in my adapted version contains only about an ounce of bacon which has about 130 calories, then the adapted version is 430 calories per serving, which is still healthy in my book. You can always omit the bacon, but I don’t know why you would want to do that. 😉 Seriously, if you do want to omit the bacon, there is still a lot of flavor in this chili due to the roasted peppers, onions, garlic and spices. Yum!
Roasting the peppers really brings out their flavor. It’s a relatively simple step that doesn’t add any calories. Also, I have found that this chili is even tastier the next day. As such, it would be a great make-ahead main dish. I haven’t tried freezing it, but I bet it would freeze well too.
You can’t go wrong here. It’s a beautiful, flavorful, easy, quick and healthy chili recipe that’s just perfect for fall!
Three-Bean Chili with Bacon
- baking sheet
- Soup pot
- 2 large green bell peppers
- 2 large red bell peppers
- 3 tablespoon olive oil extra virgin
- 1 large yellow onion chopped
- 8 oz. bacon (I used maple) cut into 1-inch pieces
- 4 cloves garlic minced
- 1 tablespoon chili powder
- 1 tablespoon dried oregano
- 2 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1 15 oz. can black beans
- 1 15 oz. can red kidney beans
- 1 15 oz. can white kidney beans
- 2 15 oz. cans diced tomatoes
- 1/3 cup fresh cilantro chopped
- shredded cheddar cheese
- shredded Monterey Jack cheese
- 2 scallions (green onions) thinly sliced
- Position your oven rack 4 inches from broiler. Preheat the broiler. Place the bell peppers on a baking sheet lined with aluminum foil. Broil, turning frequently with tongs, until the skin blackens all over, about 10 minutes. Transfer the peppers to a bowl and cover with a plate, and steam until the skin loosens, about 10 minutes. Peel, remove stem and seeds and coarsely chop. Set aside.
- In a large soup pot, heat the oil over medium heat. Add the onion and bacon and saute, stirring constantly, until the onion is soft and lightly golden, about 6 minutes.
- Stir in the garlic, chili powder, oregano, cumin, red pepper flakes, and salt. Cook until fragrant, 1-2 minutes. Add the roasted peppers, beans, tomatoes, and cilantro and cook until everything is heated through, about 5-6 minutes.Ladle the chili into individual bowls and sprinkle with the cheese and scallions.