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Two Bean Chili

Source of Recipe

The New Family Cookbook for People with Diabetes - e-mail
WW Points
Exchanges
Yield: Makes about 7 cups (7 servings)

- 2 onions, coarsely chopped
- 2 cloves garlic, minced
- 2 teaspoons canola, corn, or olive oil
- One 14-15 ounce can stewed tomatoes with juice
- 1 can or bottle beer (12 ounces)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon hot pepper sauce,
or 1 tablespoon hot salsa or picante sauce
- One 15-ounce can pinto beans, rinsed and drained
- One 15-ounce can dark red kidney beans, rinsed and drained
- 1 large green bell pepper, cored, seeded, and coarsely chopped

Saute the onions and garlic in oil in a large saucepan or
Dutch oven until tender, about 5 minutes. Stir in the tomatoes with their liquid, the beer, chili powder, cumin and hot sauce.

Simmer, uncovered, 15 minutes. Stir in the beans and green
pepper; simmer, uncovered, 15 minutes longer.

One 1-cup serving equals: Calories: 173, Fat: 2 g, Cholesterol: 0 mg, Sodium: 238 mg, Carbohydrate: 32 g, Dietary Fiber: 8 g, Protein: 9 g ++++ Exchanges: 1-1/2 Starch, 2 Vegetable ++++ WWP: 3.3