October featured recipe: Black & white bean chili

6 servings

1 T  — olive oil
1 1/2 cups — chopped onion
1 — 4 oz can chopped green chilies
1 — thai red chili peppers*, diced (optional)
1 tsp — dried oregano
1 tsp — ground cumin
1/8 tsp — cayenne pepper
1 — 15 oz can great northern beans, rinsed
2 — 15 oz can black beans, rinsed
6 cups — reduced sodium chicken broth
2 cups — diced cooked skinless turkey or chicken
2 T — cider vinegar

  1. Heat oil in large pot over medium heat. Add onion & thai red chili peppers; cook until soft (about 5 min).
  2. Stir in chilies, thai chili peppers, oregano, cumin, and cayenne; cook for about 5 minutes.
  3. Stir in beans and broth; bring to simmer; stir occasionally for 20 minutes.
  4. Add meat & vinegar; cook 5 minutes more. Serve.


*Note: when handling any type of chili pepper, even very mild ones, be sure to wear gloves, or capsaicin will burn your skin for hours!

FOOD RULES
Don't get your fuel from the same place your car does.

Leave a Reply