Country Style Bean Chili
Yield
6 - 8 ServingsPrep
30 minCook
2 hrsReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
onions
sliced and separated into rings |
|
| 1 | large |
green bell peppers
cut in strips and halved crosswise |
|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | cans |
red kidney beans
drained, (15 1/2oz) |
*
|
| 2 | cans |
chickpeas (garbanzo beans)
drained, (15 1/2oz) |
*
|
| 1 | can |
refried beans
(16 oz.) |
*
|
| 2 | cans |
chicken broth
13 1/2 oz |
*
|
| 2 | Cans |
beer
(12 oz.) |
*
|
| 1 | tablespoon |
paprika
|
|
| 1 | tablespoon |
green chili peppers
canned |
|
| 1 | tablespoon |
chili powder
|
|
| 1 | tablespoon |
prepared mustard
|
|
| ½ | teaspoon |
basil
crushed |
*
|
| ½ | teaspoon |
oregano
dried, crushed |
|
| 2 | cups |
cheddar cheese, very old, sharp
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
onions
sliced and separated into rings |
|
| 1 | large |
green bell peppers
cut in strips and halved crosswise |
|
| 15 | ml |
vegetable oil
|
|
| 2 | cans |
red kidney beans
drained, (15 1/2oz) |
*
|
| 2 | cans |
chickpeas (garbanzo beans)
drained, (15 1/2oz) |
*
|
| 1 | can |
refried beans
(16 oz.) |
*
|
| 2 | cans |
chicken broth
13 1/2 oz |
*
|
| 2 | Cans |
beer
(12 oz.) |
*
|
| 15 | ml |
paprika
|
|
| 15 | ml |
green chili peppers
canned |
|
| 15 | ml |
chili powder
|
|
| 15 | ml |
prepared mustard
|
|
| 2.5 | ml |
basil
crushed |
*
|
| 2.5 | ml |
oregano
dried, crushed |
|
| 473 | ml |
cheddar cheese, very old, sharp
shredded |
|
Directions
In a Dutch oven or large kettle cook onions and green pepper in hot cooking oil until tender but not brown.
Stir in all three kinds of beans, chicken broth, beer, paprika, chili powder, mustard, chili peppers, basil and oregano.
Bring mixture to boiling. Reduce heat. Cover and simmer for 1 hour, stirring occasionally. (Cool and chill the soup if you are planning to reheat.)
Top each serving with croutons and shredded cheese. To reheat the chilled soup, place in large kettle; cover and bring to boiling for 45 minutes, stirring a bit.
