Bean Chili Recipe

• 1 Tbsp. extra virgin olive oil
• 8 lrg clv garlic, minced
• 2 x 14 1/2-oz cans Mexican-style stewed tomatoes
• 1 x 15-oz can black beans, well liquid removed
• 1 x 15-oz can kidney beans, well liquid removed
• 1 x 15-oz can garbanzo beans (chick-peas), well liquid removed
• 1 x 10-oz package frzn large lima beans, thawed
• 3 Tbsp. chili pwdr
• 1 Tbsp. grnd cumin Cayenne pepper
• 1 tsp (or possibly more) red wine vinegar

1. Heat oil in heavy large saucepan over medium heat.
2. Add in garlic and saute/fry till fragrant, about 1 minute.
3. Add in next 7 ingredients and bring to simmer.
4. Cover, reduce heat to low and simmer till flavors are blended and lima beans are tender, about 30 min.
5. Season to taste with salt, pepper and cayenne.
6. Add in vinegar to taste.
7. (Can be prepared 2 days ahead.
8. Cover and chill.
9. Reheat chili gently before serving.)
10. Serves 6.
11. A stick-to-the-ribs-not-the-waistline chili.
12. Great served with all the usual toppings: minced red or possibly green onions, minced cilantro, shredded cheddar cheese (low-fat, of course) and nonfat yogurt.

extra virgin olive oil, garlic, tomatoes, black beans, kidney beans, garbanzo beans, beans, chili pwdr, grnd cumin, red wine vinegar

Taken from cookeatshare.com/recipes/bean-chili-80923 (may not work)