Nutrition Facts

Serving Size¼ of recipe
Total Fat8 g
Saturated Fat2 g
Sodium1,615 g
Total Carbohydrate59 g
Dietary Fiber13 g
Protein18 g

Servings and Times


Tip: Save the leftovers for lunch.

Ingredients and Preparation

Canola oil1 tablespoon
Small white onion, chopped1
Green bell pepper, chopped1
Garlic cloves, minced2
Diced tomatoes with added puree1 28-ounce can
Kidney beans, drained *1 16-ounce can
Black beans, drained *1 16-ounce can
Cumin1½ tablespoons
Chili powder1 tablespoon
Dried oregano1½ teaspoons
Salt¼ teaspoon
Water1 cup
Light sour cream¼ cup
Reduced-fat grated cheddar cheese¼ cup

*To reduce sodium content, rinse beans in a strainer under cool running water.

  1. Directions
  2. Heat oil in a large pot over medium-high heat. Add onions, peppers, and garlic. Cook 3-4 minutes, or until slightly softened.
  3. Add tomatoes and beans to the pot. Stir in cumin, chili powder, oregano, salt, and water.
  4. Bring to a boil, then reduce to medium heat and simmer 20 minutes or more, stirring occasionally, until the chili reaches desired thickness.
  5. Top each bowl of chili with 1 tablespoon sour cream and 1 tablespoon cheese.