Black and White Bean Chili
Choose a robust dark beer for this vegetarian chili recipe. Gauge the spiciness by the number of fresh jalapeno chiles you use.
Ingredients
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1 teaspoon vegetable oil
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1/2 large red sweet pepper, cored, seeded and diced
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1/2 green pepper, cored, seeded and diced
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1/2 large onion, finely chopped
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2 jalapeno chiles, trimmed, seeded and finely chopped
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2 cloves garlic, minced
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2 tablespoons chili powder
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1 tablespoon ground cumin
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1 can (14-1/2 ounces) no-salt-added diced tomatoes
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1 can (14-1/2 ounces) cannellini beans, drained and rinsed
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1 can (14-1/2 ounces) black beans, drained and rinsed
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6 ounces dark beer
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1/4 teaspoon salt
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1/2 cup shredded reduced-fat cheddar cheese
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Sliced scallions, chopped fresh cilantro
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
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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how-tos
Recommended Recipe:
Chunky Vegetable Chili
Once you cut up the vegetables for this meatless chili, your slow cooker will do the rest of the work. Select mild, medium or hot salsa to adjust the "heat."
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