Bean Chili Recipe

Name: Bean Chili Recipe
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

10 ingredients

12 steps

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

Directions

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

Serves 6.
11

A stick-to-the-ribs-not-the-waistline chili.
12

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.