Mexican-style seasonings and a tasty combination
of beans fire up this lively chili recipe.
Spicy
Two-Bean Chili
- Chili Ingredients:
- 1 tablespoon vegetable
oil
2 medium (1 cup) onions, chopped
2 ribs (1 cup) celery, sliced
1 teaspoon finely chopped fresh garlic
1 cup beer or vegetable broth
1 (28-ounce) can tomatoes, cut up
1 (15-ounce) can black beans, drained and rinsed
1 (15 1/2-ounce) can pinto beans, drained and rinsed
1 tablespoon chili powder
1 teaspoon granulated sugar
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
2 tablespoons chopped fresh basil leaves*
Garnish Ingredients:
- Sour cream , if desired
Chopped fresh cilantro, if desired
- Heat oil in 3-quart saucepan;
add onions, celery and garlic. Cook over medium-high heat, stirring
occasionally, until tender (3 to 4 minutes).
- Stir in all remaining
chili ingredients. Continue cooking until mixture comes to a
full boil (10 to 15 minutes).
- Reduce heat to low. Cover;
cook, stirring occasionally, 15 minutes.
- Top each serving with
sour cream and cilantro.
Makes 5 servings.
*Substitute 2 teaspoons
dried basil leaves.
Nutrition Facts (1 serving):
Calories: 240 Fat: 4 g Cholesterol: 0 mg Sodium: 300 mg Carbohydrates:
40 g Dietary Fiber: 12 g Protein: 11 g
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