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.


Black and White Bean Chili

by 4  people


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Ingredients
  • 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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  • 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
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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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