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A great meatless chili-full of beans, peppers and chilies.

Preparation 20 min.
Cooking 1 hrs.

Chili Ingredients:

2 tablespoons LAND O LAKES® Butter
2 cups chopped mixed bell peppers (green, yellow, orange and/or red)
2 medium (1 cup) onions, chopped
2 teaspoons finely chopped fresh garlic
2 (14 1/2-ounce) cans vegetable broth
1 (15 1/2-ounce) can butter beans, rinsed, drained
1 (15 1/2-ounce) can black-eyed peas, rinsed, drained
1 (15-ounce) can garbanzo beans, rinsed, drained
1 (15 1/2-ounce) can navy beans, rinsed, drained
1 (4-ounce) can chopped green chiles
1 small (1 tablespoon) chopped jalapeño pepper
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano leaves
1 teaspoon paprika
1/8 to 1/4 teaspoon ground red pepper
1 cup LAND O LAKES® Sour Cream
Topping Ingredients:

LAND O LAKES® Monterey Jack Cheese, shredded, if desired
Chopped fresh cilantro, if desired


Melt butter in 5-quart saucepan; add peppers, onions and garlic. Cook over medium heat, stirring occasionally, until softened (5 to 7 minutes). Add all remaining ingredients except sour cream, cheese and cilantro. Continue cooking until mixture comes to a full boil (10 to 12 minutes).

Cover; reduce heat to low. Cook, stirring occasionally, until mixture is slightly thickened (45 to 50 minutes). Remove from heat. Stir in sour cream; sprinkle with cheese and cilantro, if desired.

Yield: 10 servings

Nutrition Facts (1 serving), Calories: 260, Fat: 9 g, Cholesterol: 15 mg, Sodium: 930 mg, Carbohydrates: 37 g, Dietary Fiber: 8 g, Protein: 11 g
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