Black and White Chili from Family Circle Magazine

1 teaspoon vegetable oil
1/2 large red sweet pepper, cored, seeded, and diced
1/2 green pepper, cored, seeded, and diced
1/2 large onion, finely chopped
2 jalapeno chiles, trimmed, seeded and finely chopped
2 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 can (14 1/2 ounces) no-salt-added diced tomatoes
1 can (14 1/2 ounces) black beans, drained and rinsed
1 can (14 1/2 ounces) cannellini beans, drained and rinsed
6 ounces dark beer (I used negra modelo)
1/4 teaspoon salt
sugar 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.