Soups, Stews & Chilies - (Page 75)

classic chilies • Low Fat Three-Bean Chili Prep Time: 20 Minutes Start to Finish: 55 Minutes Servings: 6 (1¼ cups each) 1. Into 4-quart Dutch oven, pour can of tomatoes; break up tomatoes with spoon. Stir in remaining ingredients except sour cream, salsa and cilantro. Heat to boiling; reduce heat. Cover; simmer 30 to 35 minutes or until bell peppers are tender. 2. In small bowl, mix sour cream and salsa. Serve chili with sour cream mixture. Sprinkle with cilantro. Nutrition Information Per Serving: 1 ServINg: Calories 380 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2.5g); Cholesterol 15mg; Sodium 1070mg; Total Carbohydrate 60g (Dietary Fiber 16g); Protein 19g 1 can (28 oz) whole tomatoes, undrained 1 can (15 oz) Progresso® dark red kidney beans, drained 1 can (15 to 16 oz) garbanzo beans, drained 1 can (15 to 16 oz) butter beans, drained 1 can (15 oz) tomato sauce 3 small red, orange or yellow bell peppers, cut into 1-inch pieces 1 Anaheim or jalapeño chile, seeded, chopped 1 to 2 tablespoons chili powder 2 teaspoons ground cumin ¼ teaspoon pepper ½ cup sour cream 3 tablespoons Old El Paso® Thick ‘n Chunky salsa Chopped fresh cilantro, if desired Tip » varIatIoN Beef it up with a pound of ground beef, cooked and drained. Betty Crocker Most Requested RecipesTM 75

Table of Contents for the Digital Edition of Soups, Stews & Chilies

Cover
“Souper” Soup Toppers
Get Garnished
Simple Soups
Satisfying Stews
Classic Chilies
Bountiful Breads
Nutrition and Recipe Testing Guidelines
Index

Soups, Stews & Chilies