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© FrugalAbundance
2007-2011
GFCF Means
Gluten
Free & Casein Free |
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Five Bean Chili
- 2 tablespoons vegetable oil
- 1/4 cup dry onion
- 1 teaspoon garlic powder
- 15 ounce can pinto beans
- 15 ounce can kidney beans
- 15 ounce can black beans
- 15 ounce can navy or great northern beans
- 15 ounce can chickpeas
- 28 ounce can tomatoes
- 12 ounce can tomato paste
- 1 quart fresh water
- 2 tablespoons chili powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
This recipe is surprisingly easy and tasty beside. Open up all the
cans. Don't bother draining them. Add them to a large pot along with
all the other ingredients. Mix well to dissolve the tomato paste. If
desired you may also add a can of corn. Simmer the chili over a
medium flame for about 20 minutes, or long enough to heat it through
and mingle all the flavors. Makes about 12 servings. Good when you
have to serve a crowd.
While the chili simmers make a pot of rice with 3 cups of dry rice
and 6 cups of water. If you feel up to it you can also make a large
batch of hoe-cakes. Serve the chili over the rice and with a hoe-cake
or wedge of cornbread on the side for dipping. Hearty and filling.
NOTE:If you like you can replace the dry onion with 1 finely
chopped fresh onion. Sauté it in the oil before adding the
other ingredients. This will bring out the onion's full flavor. You
can fry a chopped green pepper along with the onion if you like.
Makes 10 servings.
Per Serving (excluding unknown items): 261 Calories; 4g Fat (14.7%
calories from fat); 13g Protein; 44g Carbohydrate; 11g Dietary Fiber;
0mg Cholesterol; 1095mg Sodium. Exchanges: 2 1/2 Grain(Starch);
1/2 Lean Meat; 1 Vegetable; 1/2 Fat.
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