1 tablespoon olive or canola oil
1 1/2 cups chopped onion
2 large cloves garlic, chopped
1 medium green pepper, chopped
2 tablespoons drained, canned mild chili peppers, chopped
1 can (28 ounces) whole tomatoes
1/8 teaspoon ground cloves
1/4 teaspoon ground allspice
2 tablespoons chili powder
2 teaspoons oregano
2 tablespoons brown sugar
1 cup drained, cooked or canned kidney beans
1 cup drained, cooked or canned pinto beans
Heat oil in a large, heavy saucepan. Add chopped onion, garlic, green pepper, and
chili peppers and saut� until soft. Add the tomatoes, spices, oregano, and sugar.
Gently stir in beans. Bring mixture to a boil. Reduce heat, cover, and simmer for
at least 30 minutes.
Yield: 4 servings
Preparation time: 15 minutes
Cooking time: 30 minutes
Nutrition Facts Per Serving:
Calories: 260
Carbohydrate: 46 g
Protein: 5 g
Fat: 3 g
Saturated fat: <1 g
Sodium: 740 mg
Fiber: 12 g
Exchanges per serving: 3 starch, 1 fat, 1 vegetable
Carbohydrate choices: 3