Black and White Chili from Family Circle Magazine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 teaspoon vegetable oil1/2 large red sweet pepper, cored, seeded, and diced1/2 green pepper, cored, seeded, and diced1/2 large onion, finely chopped2 jalapeno chiles, trimmed, seeded and finely chopped2 cloves garlic, minced2 tablespoons chili powder1 tablespoon ground cumin1 can (14 1/2 ounces) no-salt-added diced tomatoes1 can (14 1/2 ounces) black beans, drained and rinsed1 can (14 1/2 ounces) cannellini beans, drained and rinsed6 ounces dark beer (I used negra modelo)1/4 teaspoon saltsugar to taste (maybe around a tablespoon or so)sliced scallions, chopped fresh cilantro (optional)
Makes 4 servings.
1. Heat oil in a large nonstick pot over medium-high heat. Add
peppers, onion, jalapenos, and garlic. Cook 5 minutes until vegetables
are tender, stirring occasionally.
2. Add chili powder and cumin. Cook, stirring occasionally, 1 minute.
Add tomatoes, cannellini beans, black beans, beer, and salt. Bring to
a boil. Lower heat and simmer, covered, for 20 minutes. Serve.
Number of Servings: 4
Recipe submitted by SparkPeople user SRATERMAN.
1. Heat oil in a large nonstick pot over medium-high heat. Add
peppers, onion, jalapenos, and garlic. Cook 5 minutes until vegetables
are tender, stirring occasionally.
2. Add chili powder and cumin. Cook, stirring occasionally, 1 minute.
Add tomatoes, cannellini beans, black beans, beer, and salt. Bring to
a boil. Lower heat and simmer, covered, for 20 minutes. Serve.
Number of Servings: 4
Recipe submitted by SparkPeople user SRATERMAN.
Nutritional Info Amount Per Serving
- Calories: 306.6
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 429.3 mg
- Total Carbs: 49.2 g
- Dietary Fiber: 16.7 g
- Protein: 16.4 g
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