Mexican Bean Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cans Red Kidney beans 1 can Black Beans2 cans White corn (Yellow or Two-colored also work)1 Tablespoon Oil1/2 Onion Chopped finely2 Cloves garlic, crushed2 teaspoons Chili Powder1 tablespoon ground Cumin1 tablespoon freshly ground coriander1 cans chopped tomatoes 32 oz (1qt) of vegetable stock 2 tablespoons Tomato pasteKraft fat free grated cheddar, to serveLow fat or fat free sour cream, to serve
Drain and rinse black beans and kidney beans. Place in large saucepan and cook over Medium-high heat until softened. Drain.
While the beans are cooking, heat the oil in a large saucepan. Add the onion. Cook over medium heat until soft. Add the garlic, chili powder, cumin and coriander and cook for one minute. Stir in the tomato, vegetable stock, corn, and tomato paste. Cook covered for 30 minutes. Add the beans during the last ten minutes of cooking. Stir occasionally.
Serve topped with grated fat-free cheddar and a dollop of sour cream. Serves 6-8.
Number of Servings: 8
Recipe submitted by SparkPeople user DLEIBY.
While the beans are cooking, heat the oil in a large saucepan. Add the onion. Cook over medium heat until soft. Add the garlic, chili powder, cumin and coriander and cook for one minute. Stir in the tomato, vegetable stock, corn, and tomato paste. Cook covered for 30 minutes. Add the beans during the last ten minutes of cooking. Stir occasionally.
Serve topped with grated fat-free cheddar and a dollop of sour cream. Serves 6-8.
Number of Servings: 8
Recipe submitted by SparkPeople user DLEIBY.
Nutritional Info Amount Per Serving
- Calories: 96.2
- Total Fat: 2.6 g
- Cholesterol: 1.3 mg
- Sodium: 778.0 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 3.9 g
- Protein: 4.5 g