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Prep 8min
Total30min
Servings6
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Ingredients
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)
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Steps
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.
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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.
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.
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Nutrition Facts
Serving Size: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
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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