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Two-bean Chili
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Two-bean Chili

Nutrition Facts

Serving Size¼ of recipe
Calories357
Total Fat8 g
Saturated Fat2 g
Sodium1,615 g
Total Carbohydrate59 g
Dietary Fiber13 g
Protein18 g

Servings and Times

Servings4

Tip: Save the leftovers for lunch.

Ingredients and Preparation

IngredientsMeasures
Canola oil 1 tablespoon
Small white onion, chopped 1
Green bell pepper, chopped 1
Garlic cloves, minced 2
Diced tomatoes with added puree 1 28-ounce can
Kidney beans, drained*1 16-ounce can
Black beans, drained*1 16-ounce can
Cumin 1½ tablespoons
Chili powder 1 tablespoon
Dried oregano 1½ teaspoons
Salt ¼ teaspoon
Water 1 cup
Light sour cream¼ cup
Reduced-fat grated cheddar cheese ¼ cup

*To reduce sodium content, rinse beans in a strainer under cool running water.

  1. Directions
  2. Heat oil in a large pot over medium-high heat. Add onions, peppers, and garlic. Cook 3-4 minutes, or until slightly softened.
  3. Add tomatoes and beans to the pot. Stir in cumin, chili powder, oregano, salt, and water.
  4. Bring to a boil, then reduce to medium heat and simmer 20 minutes or more, stirring occasionally, until the chili reaches desired thickness.
  5. Top each bowl of chili with 1 tablespoon sour cream and 1 tablespoon cheese.

Exchanges
2 starches; 2 very lean meat substitutes; 3 ½ vegetables; 1 fat

Side Suggestions: Caesar Salad Mix and Crusty Bread (Italian or French)

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.


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