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Two-bean Chili
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 |
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)
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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