Border Style Bean Chili

As we are waiting out Hurricane Sandy, my mom agreed to make one of my favorite chilies. It doesn't have any meat, which is weird for me because I loooooove meat, but it is very flavorful, has a great texture and doesn't take too long to make. I do believe she got the recipe from Susan Powter's recipe book.

First, gather your ingredients!

 

• 1 medium onion, chopped
• 2 cloves garlic (I used the stuff in the squeeze bottle)
• 1 green bell pepper, chopped
• 1-15 oz can of black beans, drained and rinsed
• 1-15 oz can of white beans, drained and rinsed
• 2-4 oz cans green chilies
• 2-14 oz cans diced tomatoes
• 1 tsp cumin
• 1/2 tsp chili powder
• salt and pepper to taste

 

First up, chop up your onion and pepper and sweat them in a large pot with your garlic. (If you don't know what "sweating" is, you put on a low heat and sweat until the onions are translucent.)

Meanwhile, drain your beans and rinse them.

When the sweating is done, toss in the beans, tomatoes, chilies, and spices.

Simmer for at least 30 minutes. While you are simmering, feel free to make corn bread muffins! I take on bag of Krusteaz Honey Cornbread mix, 1/3 cup of applesauce in lieu of oil, 2/3 cup milk and 1 egg and bake them up for 16 minutes....

...and you get these fluffy and delicious additions to your chili! And they are only about 105 calories a piece :) They tend to finish up at the same time which is also nice.

Here is your finished product! This serves 6, one serving of chili is 181 calories, each corn bread muffin is 105 and about an 1/8 cup of Sargento sharp cheddar cheese is 45 calories.....so factor in you eating 2 muffins and you will have a meal of 436 calories.

 

I hope you enjoy this on a cold, windy and rainy day like I do!

 

Jenn