Mexican Bean Chili
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Mexican Bean Chili calories by ingredient
Introduction
quick, easy and hearty quick, easy and heartyNumber of Servings: 8
Ingredients
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2 cans Red Kidney beans
1 can Black Beans
2 cans White corn (Yellow or Two-colored also work)
1 Tablespoon Oil
1/2 Onion Chopped finely
2 Cloves garlic, crushed
2 teaspoons Chili Powder
1 tablespoon ground Cumin
1 tablespoon freshly ground coriander
1 cans chopped tomatoes
32 oz (1qt) of vegetable stock
2 tablespoons Tomato paste
Kraft fat free grated cheddar, to serve
Low fat or fat free sour cream, to serve
Directions
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.
Member Ratings For This Recipe
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SANDYBILLET
