2
cans (15 to 16 oz each) great northern beans, undrained
1
medium tomato, chopped (3/4 cup)
Blue or yellow corn tortilla chips
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Steps
1
Melt butter in 4-quart Dutch oven over medium heat. Cook onion and garlic in butter, stirring occasionally until onion is tender.
2
Stir in remaining ingredients except tomato and tortilla chips. Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally. Serve with tomato and tortilla chips.
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This chili can be microwaved. Place onion, garlic and butter in 4-quart microwavable casserole. Cover tightly and microwave on High 5 minutes, stirring after 2 minutes, until onion is tender. Stir in remaining ingredients except tomato and tortilla chips. Microwave covered on High 10 minutes.
Top your bowl with a dollop of sour cream for a tangy and cool contrast that really sets off the chili. Other chili toppings we like, include: chopped red onion, fresh cilantro, cheddar cheese or a handful of chopped, fresh tomatoes.
How can you go wrong serving chili with a side of cornbread? If you want to try something a little different, we recommend the Green Chile Cornbread, and the Bacon Cornbread is a real crowd-pleaser too! Find more ideas among Betty’s cornbread recipes.
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Nutrition Facts
Serving Size:1 Serving
Calories
435
Calories from Fat
145
Total Fat
16 g
Saturated Fat
7 g
Cholesterol
100 mg
Sodium
650 mg
Potassium
1220 mg
Total Carbohydrate
40 g
Dietary Fiber
10 g
Protein
431 g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
16%
16%
Iron
38%
38%
Exchanges:
2 Starch; 4 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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