Spicy Two Bean Chili | Anita's Tried & Heart Healthy Recipes
Adapted from Land O’Lakes, Inc - 1 tsp olive oil - 1 cup onions, chopped - 1 cup celery, chopped - 4 ozs canned green chiles - 28 ozs canned whole peeled
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Can opener
- Colander
Ingredients
- 1 tsp olive oil
- 1 cup onions, chopped
- 1 cup celery, chopped
- 4 ozs canned green chiles
- 28 ozs canned whole peeled tomatoes
- undrained and cup into pieces
- 1 cup vegetable broth
- 15 1/2 ozs no-salt-added dark red kidney beans, rinsed and drained
- 15 1/2 ozs reduced sodium pinto beans, rinsed and drained
- 2 tbsps chili powder
- 1 1/4 tsps salt
- 1 tsp granulated sugar
- 1/4 tsp cayenne pepper
- 1/4 tsp hot pepper sauce
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