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
Equipment
Ingredients
- 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
- ½ 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
- ⅓ cup fresh cilantro chopped
- shredded cheddar cheese
- shredded Monterey Jack cheese
- 2 scallions (green onions) thinly sliced
Instructions
- 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.
Notes
Nutrition Facts
Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Geoff Home says
Have you ever tried using smoked chilies with this recipe? This would give a chipotle-esqe flavor to the table. For cooking methods, go to http://www.amazingribs.com.
Sandra says
Oh! That sounds yummy! Great idea and thanks for linking to the cooking methods. I will have to give that a try. I just made this chili again last weekend. Will have to try it your way next time.
Derek says
Sandra you hit my weak spot! Chili this time of year is perfect. Thanks for sharing!
Sandra says
Thanks, Derek! I have a weak spot for chili too. I'm making it again tomorrow!
Gloria @ Homemade & Yummy says
Chili is so good...perfect comfort food....add in bacon....who doesn't love that!!
Sandra says
Yes, and this recipe is so easy! Just perfect after a long and tiring day. Thanks so much, Gloria!
Felesha says
This is just the perfect dish for a Friday evening! I love that you added my bestie, bacon! Looks yummy! Thanks for sharing!
Sandra says
Thanks Felesha! We have a mutual friend in bacon!
[email protected] says
Yum! Love a good bowl of chili...and bacon makes everything better 😉
Sandra says
Thanks, Judy! I agree wholeheartedly about the bacon!
rika says
Great chili recipe and perfect for winter! Love it
Sandra says
Thanks so much, Rika!
Dee says
Yum! I just made a 2-bean chili last week, but after seeing your pictures, I'll have to add another type of bean. 🙂
Sandra says
Thanks, Dee! I would love to try your chili too!
Dini @ The Flavor Bender says
This is perfect comfort food!! The bacon makes it even better! Looks absolutely hearty and I agree Roasting pepper makes the pepper taste even better 🙂
Sandra says
Thanks, Dini! I couldn't resist adding bacon. Maybe I'll try the healthier version next time. 😉
Sarah says
You had me at chili. And bacon. Oh my word, this sounds heavenly and I can't wait to make it!
Sandra says
Thanks, Sarah. I hope you like it!
Ramona W says
Bacon and chili... yes! Definitely a winner. I know my family would dig into a big bowl of this and want seconds. Great recipe. 🙂
Sandra says
Thanks, Ramona!
Simon says
Hey Sandra,
Seems like you just gave me the perfect recipe to combine with the BBQ buns haha. Seriously you are right to add bacon! Better to live a good life than die a boring one! Plus it gives us a good reason to do more sport! Nice photography skills Btw! Hope I can try this soon!
cheers
Sandra says
Thanks, Simon! I think your bbq buns would be perfect with this chili!
Kristi @ My SF Kitchen says
Yum, this chili looks perfect for this Fall weather! I want that cookbook now!!
Sandra says
Thanks, Kristi! It is a good one.