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Cheesy Double-Bean Chili

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  • Prep 8 min
  • Total 30 min
  • Servings 6
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Dinner ready in 30 minutes! Enjoy this cheesy chili made using two types of bean and cheese – a superb meal!
Updated Aug 4, 2010
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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)

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

295 Calories, 14g Total Fat, 17g Protein, 35g Total Carbohydrate

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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