Black and White Bean Chili
Recipe from
Family Circle
Choose a robust dark beer for this vegetarian chili recipe. Gauge the spiciness by the number of fresh jalapeno chiles you use.

Servings:
4 servings
Prep Time:
15 mins
Total Time:
45 mins
Ingredients
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1 teaspoonvegetable oilsee savings

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1/2 largered sweet pepper, cored, seeded and dicedsee savings

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1/2green pepper, cored, seeded and dicedsee savings

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1/2 largeonion, finely choppedsee savings

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2jalapeno chiles, trimmed, seeded and finely choppedsee savings

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2 clovesgarlic, mincedsee savings

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2 tablespoonschili powdersee savings

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1 tablespoonground cuminsee savings

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1 can(14-1/2 ounces) no-salt-added diced tomatoessee savings

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1 can(14-1/2 ounces) cannellini beans, drained and rinsedsee savings

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1 can(14-1/2 ounces) black beans, drained and rinsedsee savings

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6 ouncesdark beersee savings

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1/4 teaspoonsaltsee savings

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1/2 cupshredded reduced-fat cheddar cheesesee savings

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Sliced scallions, chopped fresh cilantrosee savings

Directions
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 chili topped with cheese, scallions and cilantro.
Nutrition information
Per serving: Calories 307, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 10 mg, Sodium 720 mg, Carbohydrate 43 g, Fiber 14 g, Protein 16 g. Percent Daily Values are based on a 2,000 calorie diet.
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