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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 7 |
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This zesty chili really hits the spot on cool fall days, confirms Janet Moore of Ogdensburg, New York. Ingredients:
1 medium onion, chopped |
1/4 cup chopped green pepper |
2 cups water, divided |
1 can (15-1/2 ounces) great northern beans, rinsed and drained |
1 can (15 ounces) navy beans, rinsed and drained |
1 can (14-1/2 ounces) reduced-salt diced tomatoes, undrained |
1 can (6 ounces) salt-free tomato paste |
2 to 4 teaspoons chili powder |
1 teaspoon salt, optional |
1/2 teaspoon pepper |
Directions:
1. In a large saucepan, cook the onion and green pepper in 1/2 cup water until tender. Add beans, tomatoes and tomato paste. Stir in chili powder, salt if desired, pepper and remaining water; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Yield: 7 servings.
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