Low Fat Chili2012-09-24
- Servings : 6
- Prep Time : 15m
- Cook Time : 60m
- Ready In : 1:15 h
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
- 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
In a large non stick or oiled sauce pan, cook onions and garlic.
Add all remaining ingredients except the beans and simmer for 45 minutes.
Add beans and simmer 15 minutes more.
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