Full O' Beans Chili
A stick-to-the-ribs-not-the-waistline chili. Great served with all the usual toppings: chopped red or green onions, chopped cilantro, shredded cheddar cheese (low-fat, of course) and nonfat yogurt.
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
American
Bean
Super Bowl
Low Fat
Vegetarian
Spice
Bon Appétit
- 1 tablespoon ground cumin
- 1 tablespoon olive oil
- cayenne pepper
- 3 tablespoons chili powder
- 8 large garlic cloves, chopped
- 2 14 1/2-ounce cans mexican-style stewed tomatoes
- 1 15-ounce can black beans, well drained
- 1 15-ounce can kidney beans, well drained
- 1 15-ounce can garbanzo beans (chick-peas), well drained
- 1 10-ounce package frozen large lima beans, thawed
- 1 teaspoon (or more) red wine vinegar
Preparation Heat oil in heavy large saucepan over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add next 7 ingredients and bring to simmer. Cover, reduce heat to low and simmer until flavors are blended and lima beans are tender, about 30 minutes. Season to taste with salt, pepper and cayenne. Add vinegar to taste. (Can be prepared 2 days ahead. Cover and refrigerate. Reheat chili gently before serving.) Per serving: calories, 250; fat, 5 g; sodium, 898 mg; cholesterol, 0 mg Nutritional analysis provided by Bon Appétit
