Full O' Beans Chili

4.2(76)

A stick-to-the-ribs-not-the-waistline chili. Great served with all the usual toppings: chopped red or green onions, chopped cilantro, shredded cheddar cheese (low-fat, of course) and nonfat yogurt.

by Epicurious·published 2004-08-20

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Servings

Serves 6

Total time

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Calories / serving

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Ingredients (11)

serves

1 tablespoon olive oilolive-oil
8 large garlic cloves, choppedgarlic
2 14 1/2-ounce cans Mexican-style stewed tomatoestomato
1 15-ounce can black beans, well drained
1 15-ounce can kidney beans, well drained
1 15-ounce can garbanzo beans (chick-peas), well drained
1 10-ounce package frozen large lima beans, thawed
3 tablespoons chili powderchili-powder
1 tablespoon ground cumincumin
Cayenne pepperpepper
1 teaspoon (or more) red wine vinegarred-wine-vinegar

Instructions (1 steps)

01Heat oil in heavy large saucepan over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add next 7 ingredients and bring to simmer. Cover, reduce heat to low and simmer until flavors are blended and lima beans are tender, about 30 minutes. Season to taste with salt, pepper and cayenne. Add vinegar to taste. (Can be prepared 2 days ahead. Cover and refrigerate. Reheat chili gently before serving.)

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