Double Bean Chili
It takes only about 10 minutes of prep to make a pot of this filling double bean chili. This recipe uses white cannellini beans and red pinto beans along with simple, low-calorie ingredients that add lots of flavor. Try this recipe as it is, and then if you want to pump up the spice, increase the cumin and chili powder to your liking.
- 2 tsp. olive oil
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 4 cloves garlic, crushed
- 1 (28-oz.) can crushed tomatoes
- 1 (15-oz.) can pinto beans, drained, rinsed
- 1 (15-oz.) can cannellini (white) beans, drained, rinsed
- 1 tbsp. chili powder (or to taste)
- ½ tsp. dried oregano
- ½ tsp. ground cumin
- ¼ tsp. sea salt
Here arer your instructions:
Heat oil in medium saucepan over medium-high heat.
Add onion, bell pepper, and garlic; cook, stirring frequently, for 5 to 6 minutes, or until onion is translucent.
Add tomatoes, pinto beans, cannellini beans, chili powder, oregano, cumin, and salt. Bring to boil, stirring occasionally. Reduce heat to medium-low; cook, covered, stirring occasionally, for 30 minutes.
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