Recipe for Three-Bean Vegetable Chili (9) 
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Yield:
6
Ingredients:
Amount Ingredient
1 tbl olive oil
1/4 tsp crushed red pepper flakes
1 tbl coriander seeds
1 tbl cumin seeds
3 med bell peppers, seeded and chopped
(red and orange and yellow)
2 med bulbs fennel, trimmed and chopped
1 tsp dried oregano
2 tbl chili powder
3 med tomatoes, peeled and chopped
OR 16-oz. can diced tomatoes
1/2 cup cut green beans
3/4 cup cooked or canned kidney beans, (rinsed if canned)
3/4 cup cooked or canned black beans, (rinsed if canned)
3/4 cup cooked or canned white beans, (rinsed if canned)
Water or tomato juice as needed
1/2 cup chopped fresh cilantro or parsley
Salt and freshly ground black pepper, to taste
Shredded cheddar cheese
Instructions:
Instructions: 6 SERVINGS VEGAN/LACTO

Delicious and dramatic, this dish is a mosaic of colors. Its easy enough to make for a simple family dinner but impressive enough to serve to guests. And the best part is, one serving contains 11 grams of fiber, nearly half the recommended daily intake of 25 grams per day.

In large heavy pot, heat oil over medium hear. Add crushed red pepper flakes, coriander and cumin and cook, stirring often, until seasonings darken slightly. Add peppers, fennel, oregano and chili powder and cook, stirring often, until vegetables begin to soften, about 5 minutes. Add tomatoes and all beans and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 30 minutes. Add water or tomato juice as needed if too much liquid evaporates. Stir in cilantro or parsley and season with salt and pepper.

Serve in shallow bowl, garnished with shredded cheese or yogurt if desired.

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