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!

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