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Prep 1hr15min
Total2hr20min
Servings4
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Ingredients
1 1/4
cups dried black turtle beans (8 ounces), sorted and rinsed
1 1/4
cups dried cannellini or great northern beans (8 ounces), sorted and rinsed
8
cups water
1
cup thick-and-chunky salsa
1
teaspoon chopped garlic (from 4-ounce jar)
3/4
teaspoon salt
1
large onion, chopped (1 cup)
2
dried ancho chilies, seeded and chopped, or 2 tablespoons canned diced green chilies
1
can (14 1/2 ounces) diced tomatoes, undrained
Sour cream, if desired
2
tablespoons chopped fresh cilantro
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Steps
1
Heat beans and water to boiling in 8-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
2
Stir in remaining ingredients except cilantro and sour cream. Heat to boiling; educe heat to low. Cover and simmer 1 hour, stirring occasionally and adding water if necessary, until beans are tender.
3
Stir in cilantro. Top each serving with sour cream; sprinkle with additional chopped fresh cilantro if desired.
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Ancho chilies are fairly mild but have a characteristic rich, slightly fruity flavor. When fresh, they are called poblano chilies. Serve this tasty chili with warm rolled flour tortillas.
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Nutrition Facts
Serving Size:1 Serving
Calories
380
Calories from Fat
20
Total Fat
2g
Saturated Fat
1g
Cholesterol
0mg
Sodium
800mg
Total Carbohydrate
85g
Dietary Fiber
22g
Protein
28g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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