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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 slices bacon, cut into 1/4-inch pieces |
1 onion, finely chopped |
2 cloves garlic, finely chopped |
1/4 cup chili powder |
1 15-oz. can white beans, drained and rinsed |
1 15-oz. can kidney beans, drained and rinsed |
1 15-oz. can black beans, drained and rinsed |
1 28-oz. can diced tomatoes |
1 cup canned low-sodium chicken broth |
salt |
Directions:
1. Cook bacon in a skillet over medium heat until softened but not crispy, about 2 minutes. Drain all but 1 Tbsp. fat from skillet. Add onion and garlic and cook over medium-high heat, stirring, until onion has softened, about 3 minutes. Stir in chili powder and cook, stirring, for 30 seconds.
2. Stir in beans, tomatoes and broth and bring briefly to a boil. Turn heat to medium-low and simmer until chili is slightly thickened, about 15 minutes. Season with salt and serve.
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