Two-bean ChiliEn Español (Spanish Version)
Serving Size¼ of recipeCalories
8 gSaturated Fat2 gSodium
1,615 gTotal Carbohydrate
59 gDietary Fiber13 gProtein
Save the leftovers for lunch.
IngredientsMeasuresCanola oil1 tablespoonSmall white onion, chopped1Green bell pepper, chopped1Garlic cloves, minced2Diced tomatoes with added puree1 28-ounce can
Kidney beans, drained
*1 16-ounce can
Black beans, drained
*1 16-ounce canCumin1½ tablespoonsChili powder1 tablespoonDried oregano1½ teaspoonsSalt¼ teaspoonWater1 cupLight sour cream¼ cupReduced-fat grated cheddar cheese¼ cup
DirectionsHeat oil in a large pot over medium-high heat. Add onions, peppers, and garlic. Cook 3-4 minutes, or until slightly softened.Add tomatoes and beans to the pot. Stir in cumin, chili powder, oregano, salt, and water.Bring to a boil, then reduce to medium heat and simmer 20 minutes or more, stirring occasionally, until the chili reaches desired thickness.Top each bowl of chili with 1 tablespoon sour cream and 1 tablespoon cheese.
*To reduce sodium content, rinse beans in a strainer under cool running water.
2 starches; 2 very lean meat substitutes; 3 ½ vegetables; 1 fat
Side Suggestions: Caesar Salad Mix and Crusty Bread (Italian or French)