Recipe
Soup, Chili & Stew
Bean Chili
Primary Media
Author
Hy-Vee Dietitians
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 small onion, chopped | ||
| 2 tbsp. vegetable oil | ||
| 2 (16 oz each) cans kidney beans, rinsed and drained | ||
| 1 (16 oz) can chickpeas, rinsed and drained | ||
| 1 (8 oz) can no-salt-added tomato sauce | ||
| 1 (14.5 oz) can no-salt-added diced or whole tomatoes | ||
| 1 tbsp. oregano | ||
| 1 tbsp. cumin | ||
| 3 tbsp. chili powder | ||
| 1 tsp. thyme | ||
| 1 tsp. basil | ||
| 2 clove(s) garlic |
Directions
- Sauté onion in oil for a few minutes.
- Add remaining ingredients and bring to a boil.
- Reduce the heat and simmer 20 minutes.