Good 4 Me: No-Cook 3-Bean Chili

BANGOR, Maine (WABI) - Hannaford Registered Dietitian Mary LaVanway has a quick and easy, budget friendly dinner to enjoy.

No-Cook 3-Bean Chili

Serves: 8

Ingredients:

• 1 (15.5 oz.) can Hannaford Black Beans
• 1 (15.5 oz.) can Hannaford Cannellini Beans
• 1 (15.5 oz.) can Hannaford Dark Red Kidney Beans
• 1 (24 oz.) jar Taste of Inspirations® Tomato Basil Pasta Sauce
• 1 green bell pepper, diced
• 1 Tbsp. McCormick® Chili Powder
• Optional toppings: Cabot® 4 Cheese Mexican Shredded Cheese; Chobani Greek Yogurt; scallions, sliced; Avocado from Mexico®, chopped

Directions:

1. Drain and rinse canned beans well and add to pan or microwave-safe bowl.

2. Add tomato sauce, chopped green pepper and chili powder. Stir well.

3. Heat for 2 minutes and serve with optional toppings, if desired

Dietitian’s Tips:

1. Add more vegetables to the recipe or add red pepper flakes to make the chili spicy.

2. Rinsing beans well in addition to draining them does further cut sodium

Nutritional Information (optional toppings not included)

Amount per serving:

• Calories 170 kcal
• Total Fat 2.5g
• Saturated Fat 0g
• Cholesterol 0mg
• Sodium 620mg
• Carbohydrate 28g
• Dietary Fiber 8g
• Sugar 4g
• Added Sugar 0g
• Protein 9g