Spicy Two-Bean Chili
Mexican-style seasonings and a tasty combination of beans fire up this lively chili recipe.
25 min.prep time
50 min.total time
1 tablespoon vegetable oil
2 medium (1 cup) onions, chopped
2 stalks (1 cup) celery, sliced
1 teaspoon finely chopped fresh garlic
1 cup beer or vegetable broth
1 (28-ounce) can tomatoes, cut up
1 (15-ounce) can black beans, rinsed, drained
1 (16-ounce) can pinto beans, rinsed, drained
1 tablespoon chili powder
2 tablespoons chopped fresh basil leaves*
1 teaspoon sugar
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
Chopped fresh cilantro, if desired
Heat oil in 3-quart saucepan; add onions, celery and garlic. Cook over medium-high heat, stirring occasionally, until tender (3 to 4 minutes).
Stir in all remaining chili ingredients. Continue cooking until mixture comes to a full boil (10 to 15 minutes). Reduce heat to low. Cover; cook, stirring occasionally, 15 minutes.
Top each serving with sour cream, cheese and cilantro, if desired.
*Substitute 2 teaspoons dried basil leaves.
Nutrition Facts (1 serving)
Dietary Fiber: 12g
Recipe #7645B©1995Land O'Lakes, Inc.