Two-bean Chili
En Español (Spanish Version)

Nutrition Facts
Serving Size¼ of recipeCalories357Total Fat8 gSaturated Fat2 gSodium1,615 gTotal Carbohydrate59 gDietary Fiber13 gProtein18 g
Servings and Times
Tip: Save the leftovers for lunch.

Ingredients and Preparation
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
*To reduce sodium content, rinse beans in a strainer under cool running water.

  • Directions
  • Heat 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.

  • Exchanges
    2 starches; 2 very lean meat substitutes; 3 ½ vegetables; 1 fat

    Side Suggestions: Caesar Salad Mix and Crusty Bread (Italian or French)

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