Beany Red Wine Chili

Maria Comboy, Jefferson, LA

Serves 6


  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 1 bell pepper, chopped
  • 2 tbsp olive oil
  • 1 can black beans, drained
  • 1 can navy beans, drained
  • 1 can pinto beans, drained
  • 1 can red kidney beans, drained
  • 1 can garbanzo beans, drained
  • 1 16-oz can diced tomatoes
  • 1 8-oz can tomato sauce
  • 1 small can (4 oz) green chiles
  • 3 tsp chili powder
  • 1 tsp cumin
  • 1 tsp basil
  • Salt & pepper to taste
  • 1/4 cup dry red wine (optional)


Saute onion, garlic, and bell pepper in olive oil until soft. Add remaining ingredients. Bring to a boil, lower heat, and simmer for 20-30 minutes.

Serve with shredded cheddar cheese and sour cream if desired.

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Nutrition Information

Beany Red Wine Chili

Servings per Recipe: 6

Amount per Serving

Calories:  430

Calories from Fat:  

Total Fat:  7g

Saturated Fat:  0g

Cholesterol:  0mg

Sodium:  1540mg

Carbohydrates:  69g

Dietary Fiber:  21g

Protein:  23g

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