Recipe: Three-Bean Chili (meatless, using orange juice)

THREE-BEAN CHILI

1/4 cup low-sodium vegetable broth
1 medium red bell pepper, cored and chopped
1 medium green bell pepper, cored and chopped
2 tablespoons minced jalapeno pepper
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon chili powder
2 teaspoons paprika
1/2 cup orange juice
3 1/2 cups low-sodium canned tomatoes, chopped, juice reserved
2 cups low-sodium canned kidney beans, rinsed and drained
2 cups low-sodium canned Great Northern beans, rinsed and drained
2 cups low-sodium canned black beans, rinsed and drained
1/4 cup chopped fresh parsley

Heat broth in a large saucepan. Add bell peppers, jalape o pepper, onion, and garlic, and saut until peppers begin to soften, about 6 minutes.

Stir in cumin, chili powder, paprika, and orange juice. Add tomatoes with juice, kidney beans, Great Northern beans, and black beans. Bring to a boil, reduce heat, and simmer for 20 minutes.

Serve in individual bowls garnished with parsley.

Yield: 8 servings

Calories Per Serving: 226, Fat: 2 g Cholesterol: 0 mg, Protein: 13 g, Carbohydrates: 43 g, Dietary Fiber: 11 g, Sodium: 70 mg

From the Hardcover edition.
Excerpted from 500 (Practically) Fat-Free One-Pot Recipes by Sarah Schlesinger
Excerpted by permission of Villard, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.