Spicy Two-Bean Chili
Mexican-style seasonings and a tasty combination of beans fire up this lively chili recipe.
1 tablespoon vegetable oil
2 medium onions, chopped
2 ribs 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-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*
Sour cream for accompaniment (optional)
Chopped fresh cilantro (optional)
- 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.
Nutritional Information Per Serving (1/5 of recipe): Calories: 240 Fat: 4 g Cholesterol: 0 mg Sodium: 300 mg Carbohydrates: 40 g Dietary Fiber: 12 g Protein: 11 g.