Two-bean Chili

Adapted from CooksAid.com

Nutrition Facts

Serving Size	¼ of recipe
Calories	357
Total Fat	8 g
Saturated Fat	2 g
Sodium	1,615 g
Total Carbohydrate	59 g
Dietary Fiber	13 g
Protein	18 g

Servings and Times

Servings

Tip: Save the leftovers for lunch.

Ingredients and Preparation

Ingredients	Measures
Canola oil	1 tablespoon
Small white onion, chopped	1
Green bell pepper, chopped	1
Garlic cloves, minced	2
Diced tomatoes with added puree	1 28-ounce can
Kidney beans, drained*]]>	1 16-ounce can
Black beans, drained]]>*]]>	1 16-ounce can
Cumin	1½ tablespoons
Chili powder	1 tablespoon
Dried oregano	1½ teaspoons
Salt	¼ teaspoon
Water	1 cup
Light sour cream	¼ cup
Reduced-fat grated cheddar cheese	¼ 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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