All-Bean Chili
Nothing is better than a bowl of warm chili in a cold day, it warms you up instantly with lots of yumminess.
Yield
4 servingsPrep
6 minCook
22 minReady
28 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
chopped |
|
| 1 | each |
green bell peppers
diced |
|
| 2 | cloves |
garlic
|
|
| 1 | tablespoon |
olive oil
|
|
| ½ | teaspoon |
cumin
ground |
|
| 1 | tablespoon |
chili powder
|
|
| ½ | teaspoon |
oregano
dried |
|
| 2 | cups |
kidney beans, canned
rinsed and drained |
|
| ¼ | teaspoon |
salt
|
|
| 1 | x |
cilantro
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
chopped |
|
| 1 | each |
green bell peppers
diced |
|
| 2 | cloves |
garlic
|
|
| 15 | ml |
olive oil
|
|
| 2.5 | ml |
cumin
ground |
|
| 15 | ml |
chili powder
|
|
| 2.5 | ml |
oregano
dried |
|
| 473 | ml |
kidney beans, canned
rinsed and drained |
|
| 1.3 | ml |
salt
|
|
| 1 | x |
cilantro
chopped |
*
|
Directions
In a nonstick skillet, sauté onion, green pepper and garlic in olive oil over medium heat until soft, about 5 minutes.
Add cumin, chili powder and oregano; cook 1 minute.
Add beans, water and salt, and cook another 15 minutes.
Serve garnished with cilantro.
