Mexican

Mexican Bean Chili is for Dinner.

Mexican Bean Chili takes 20 minutes to prepare.

Mexican Bean Chili takes 40 minutes to cook.

Mexican Bean Chili makes 8 servings.

The ingredients for Mexican Bean Chili are:

2 cans Red Kidney beans
1 can Black Beans
2 cans White corn (Yellow or Two-colored also work)
1 Tablespoon Oil
1/2 Onion Chopped finely
2 Cloves garlic, crushed
2 teaspoons Chili Powder
1 tablespoon ground Cumin
1 tablespoon freshly ground coriander
1 cans chopped tomatoes
32 oz (1qt) of vegetable stock
2 tablespoons Tomato paste
Kraft fat free grated cheddar, to serve
Low fat or fat free sour cream, to serve

Here is how you make Mexican Bean Chili:

Drain and rinse black beans and kidney beans. Place in large saucepan and cook over Medium-high heat until softened. Drain. While the beans are cooking, heat the oil in a large saucepan. Add the onion. Cook over medium heat until soft. Add the garlic, chili powder, cumin and coriander and cook for one minute. Stir in the tomato, vegetable stock, corn, and tomato paste. Cook covered for 30 minutes. Add the beans during the last ten minutes of cooking. Stir occasionally. Serve topped with grated fat-free cheddar and a dollop of sour cream. Serves 6-8.Number of Servings: 8Recipe submitted by SparkPeople user DLEIBY.

The nutritional information for Mexican Bean Chili is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 96.2

• Total Fat: 2.6 g
• Cholesterol: 1.3 mg
• Sodium: 778.0 mg
• Total Carbs: 14.4 g
• Dietary Fiber: 3.9 g
• Protein: 4.5 g

Mexican Bean Chili is Mexican cuisine.

The dietary needs meet for Mexican Bean Chili is Vegetarian