1 Serving: Calories 360 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 560mg; Total Carbohydrate 62g (Dietary Fiber 16g, Sugars 9g); Protein 20g Percent Daily Value*: Vitamin A 40%; Vitamin C 100%; Calcium 15%; Iron 45% Exchanges: 3 Starch; 1
Drain and rinse chick peas, kidney beans and butter beans.
Chop bell peppers into 1-inch pieces.
Seed and chop jalapeño chile.
In 4-quart Dutch oven, mix all ingredients except sour cream and cilantro.
Heat to boiling, breaking up tomatoes.
Reduce heat; cover and simmer 15 to 20 minutes, or until bell peppers are tender.
Serve chili with sour cream; garnish with cilantro