Bean Chili Recipe Recipe

Name: Bean Chili Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. extra virgin olive oil; 8 lrg clv garlic, minced; 2 x 14 1/2-oz cans Mexican-style stewed tomatoes; 1 x 15-oz can black beans, well liquid removed; 1 x 15-oz can kidney beans, well liquid removed; 1 x 15-oz can garbanzo beans (chick-peas), well liquid removed; 1 x 10-oz package frzn large lima beans, thawed; 3 Tbsp. chili pwdr; 1 Tbsp. grnd cumin Cayenne pepper; 1 tsp (or possibly more) red wine vinegar

Servings: persons

1 Tbsp. extra virgin olive oil
8 lrg clv garlic, minced
2 x 14 1/2-oz cans Mexican-style stewed tomatoes
1 x 15-oz can black beans, well liquid removed
1 x 15-oz can kidney beans, well liquid removed
1 x 15-oz can garbanzo beans (chick-peas), well liquid removed
1 x 10-oz package frzn large lima beans, thawed
3 Tbsp. chili pwdr
1 Tbsp. grnd cumin Cayenne pepper
1 tsp (or possibly more) red wine vinegar

1
Heat oil in heavy large saucepan over medium heat.
2
Add in garlic and saute/fry till fragrant, about 1 minute.
3
Add in next 7 ingredients and bring to simmer.
4
Cover, reduce heat to low and simmer till flavors are blended and lima beans are tender, about 30 min.
5
Season to taste with salt, pepper and cayenne.
6
Add in vinegar to taste.
7
(Can be prepared 2 days ahead.
8
Cover and chill.
9
Reheat chili gently before serving.)
10
A stick-to-the-ribs-not-the-waistline chili.
11
Great served with all the usual toppings: minced red or possibly green onions, minced cilantro, shredded cheddar cheese (low-fat, of course) and nonfat yogurt.

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Tbsp. extra virgin olive oil, 8 lrg clv garlic, minced, 2 x 14 1/2-oz cans Mexican-style stewed tomatoes, 1 x 15-oz can black beans, well liquid removed, and more.

Yes, Bean Chili Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bean Chili Recipe

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