The fall is here, and in the northwest the evenings are getting colder.  This low fat chili is really easy to make, and comes together pretty quick.  It is a great option if you are hosting a dinner.  Serve it with rice, avocados, cilantro, and jalapenos.  Or just have it the way it is. Enjoy!

Estimated Cost Per Serving: $1.35

Ingredients

• 1 Small Onion, diced
• 4 Cloves of Garlic, minced
• 2 Cups of Vegetable Broth
• 15oz Can of Fire Roasted Tomatoes
• 6oz Can of Tomato Paste
• 4 Tablespoons of Chili Powder
• 1 Cup of Mexican Beer
• 1 Teaspoon of Apple Cider Vinegar
• 1 Teaspoon of Ground Cumin
• 1/2 Teaspoon of Ground Coriander
• 1/2 Teaspoon of Oregano
• 1/4 Teaspoon of Black Pepper
• 3 Dried Chile Peppers
• 15oz Can of Kidney Beans, rinsed and drained
• 15oz Can of Black Beans, rinsed and drained
• 3 Tablespoons of Lime Juice

Method

Step 1

In a large non stick or oiled sauce pan, cook onions and garlic.

Step 2

Add all remaining ingredients except the beans and simmer for 45 minutes.

Step 3

Add beans and simmer 15 minutes more.