Cheesy Double-Bean Chili

Cheesy Double-Bean Chili

Dinner ready in 30 minutes! Enjoy this cheesy chili made using two types of bean and cheese – a superb meal!

Prep Time

08

Minutes

Total Time

30

Minutes

Makes

6

servings

2
tablespoons margarine or butter
1
medium onion, sliced
1
large clove garlic, finely chopped
1
can (28 ounces) whole tomatoes, undrained
1
can (15 to 16 ounces) kidney beans, rinsed and drained
1
can (15 to 16 ounces) pinto beans, rinsed and drained
1
can (4 ounces) chopped green chilies, drained
2
to 3 teaspoons chipotle chili powder or regular chili powder
1/2
cup shredded Cheddar cheese (2 ounces)
1
cup shredded Monterey Jack cheese (4 ounces)
  1. Melt margarine in 3-quart saucepan over medium heat. Cook onion and garlic in margarine, stirring occasionally, until onion is tender.
  2. Stir in remaining ingredients except cheeses, breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and simmer 15 minutes, stirring occasionally.
  3. Stir in Cheddar cheese and 1/2 cup of the Monterey Jack cheese. Heat over low heat, stirring occasionally, just until cheeses are melted. Sprinkle each serving with remaining Monterey Jack cheese.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Chipotle chili powder adds a complex, deep, smoky flavor to this chili. Chipotle chili powder comes from ground chipotle chilies, which are dried, smoked jalapeño chilies.
Cheesy Chicken-Bean Chili
Omit the kidney beans. Stir in 1 1/2 cups cut-up cooked chicken or turkey with remaining ingredients in Step 2. Continue as directed.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 295
    • (Calories from Fat 125),
  • Total Fat 14g
    • (Saturated Fat 7g,),
  • Cholesterol 30mg;
  • Sodium 1000mg;
  • Total Carbohydrate 35g
    • (Dietary Fiber 10g,
  • Protein 17g;
*Percent Daily Values are based on a 2,000 calorie diet.