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Two Bean Chili

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  Vegetable oil 2 Teaspoon
  Diced onion 1⁄2 Cup (8 tbs)
  Diced green bell pepper 1⁄2 Cup (8 tbs)
  Garlic cloves 1 Small, minced
  All purpose flour 1 Tablespoon
  Canned italian tomatoes 1 Cup (16 tbs), reserve liquid
  Canned pink beans 3 Ounce, drained, rinsed
  Canned black turtle beans 3 Ounce, drained, rinsed
  Chili powder 1 Tablespoon
  Instant vegetable broth and seasoning mix 1⁄2 Teaspoon (1/2 packet)
  Pepper 1 Dash
  Low fat monterey jack cheese/Cheddar cheese 3⁄4 Ounce, shredded

1. In 3-quart nonstick saucepan heat oil; add onion, bell pepper, and garlic and cook over medium-high heat, stirring frequently, until onion is softened, 1 to 2 minutes.
2. Sprinkle flour over vegetables and stir quickly to combine; cook, stirring constantly, for 1 minute. Continuing to stir, add 2 cups water, the tomatoes with reserved liquid, beans, chili powder, broth mix, and pepper.
3. Reduce heat to low, cover, and cook until mixture thickens, 15 to 20 minutes.
4. To serve, into each of 2 serving bowls spoon half of the chili; top each with half of the cheese.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried

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