Black And White Checkered Chili
by Mallory McAllister
serves: 6
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Springy chili, great for the early spring when it is still cool outside. |
| Ingredients: |
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1 TBSP |
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Vegetable Oil |
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1 |
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medium Onion, chopped |
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1 |
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clove garlic, pressed |
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1 can |
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chopped green chilies |
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3 cups |
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chicken broth |
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1 TBSP |
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Chili Powder |
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1 can |
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diced, tomatoes, drained |
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1 |
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15oz can black beans, drained |
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1 |
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15oz Cannellini beans, rinsed and drained |
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1/2 cup |
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Cilantro |
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Corn Muffins |
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Spinach Salad |
| Directions: |
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Heat oil in 3-quart saucepan over medium-high heat. Saute onion and garlic till translucent.
Stir in remaining ingredients, except Cilantro. Heat to boiling: reduce heat. Cover and simmer for 30 minutes, stirring occasionally. Sprinkle with chopped cilantro and serve.
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