|Preparation Time||15 Minutes|
|Cook Time||1 Hour, 10 Minutes|
|Total Time||1 Hour, 25 Minutes|
|Main Ingredient||Red Kidney Beans; Black Beans; Anasazi Beans|
|Category||Beans & Legumes|
|Cuisine||Latin American; Spanish|
|Cook Method||Boiling; Sautï¿½ing|
|Diet||Low Calorie; Low Fat; Low Cholesterol; Heart Healthy; High Protein; High Fiber; Gluten Free; Vegetarian|
4 cups water
1 bay leaf
1 1/2 teaspoons salt
2 large green bell peppers, roasted and seeded
2 large red or yellow bell peppers, roasted and seeded
1 yellow onion, chopped
4 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon dried oregano
2 teaspoons ground cumin
1/2 teaspoon red pepper flakes
4 tomatoes, peeled and seeded, then diced
1/3 cup fresh cilantro, chopped
6 tablespoons Monterey Jack cheese, shredded
2 green onions, thinly sliced
Bring the beans, water, bay leaf, and 1/2 teaspoon of salt to a boil in a large saucepan over high heat. Reduce to low heat, cover partially, and simmer 70 minutes, until the beans are tender. Drain and discard the bay leaf.
Coarsely chop the roasted bell peppers and set aside. Heat the oil in a large saucepan over medium heat and add the yellow onion. Sautï¿½ 6 minutes until soft and lightly golden.
Stir in the garlic, chili powder, oregano, cumin, red pepper flakes, and remaining salt. Cook 1-2 minutes, then add the bell peppers, cooked beans, tomatoes, and cilantro. Cook 5-6 minutes until the tomatoes are heated through.
Ladle the chili into individual bowls and sprinkle with the cheese and green onions.
Calories: 300 cal
Total fat: 8g
Saturated fat: 1g
Monounsaturated fat: 4g