Spicy Two-Bean Chili

Spicy Two-Bean Chili
14
1 Review
Mexican-style seasonings and a tasty combination of beans fire up this lively chili recipe.
25 min
Prep Time
50 min
Total Time
5 servings

Ingredients

Chili

2 tablespoons
Land O Lakes® Butter
1 large (1 cup)
onion, chopped
2 ribs (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 (cayenne)

Garnish

Sour cream, if desired
Shredded Cheddar cheese, if desired
Chopped fresh cilantro, if desired
 
*Substitute 2 teaspoons dried basil leaves.

Directions

  1. Melt butter in 3-quart saucepan; add onions, celery and garlic. Cook over medium-high heat, stirring occasionally, 3-4 minutes or until tender.
  2. Stir in all remaining chili ingredients. Continue cooking 10-15 minutes or until mixture comes to a full boil. Reduce heat to low. Cover; cook 15 minutes, stirring occasionally.
  3. Top each serving with sour cream, cheese and cilantro, if desired.

Recipe Tips

Nutrition Facts (1 serving)

Calories
240
Cholesterol
0mg
Carbohydrates
40g
Protein
11g
Fat
4g
Sodium
300mg
Dietary Fiber
12g

Recipe Comments and Reviews

Rating

This was great! I'd make it again in a heartbeat, though I wish I'd used a lager instead of the IPA we had on hand. I left this in the slow cooker while I was at work and didn't bother to adjust the amount of liquid in the recipe because there was so little, though I did drain the canned tomatoes.

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