Two Bean Chili
Yield: Makes about 7 cups (7 servings)

2 onions, coarsely chopped
2 cloves garlic, minced
2 teaspoons canola, corn, or olive oil
1 (14-15 ounce) can stewed tomatoes with juice
1 can or bottle beer (12 ounces)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon hot pepper sauce, or 1 tablespoon hot salsa or picante sauce
1/4 teaspoon salt (optional)
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can dark red kidney beans, rinsed and drained
1 large green bell pepper, cored, seeded, and coarsely chopped

Saute the onions and garlic in oil in a large saucepan or Dutch oven until
tender, about 5 minutes. Stir in the tomatoes with their liquid, the beer, chili
powder, cumin, hot sauce, and salt (if desired). Simmer, uncovered, 15 minutes.
Stir in the beans and green pepper; simmer, uncovered, 15 minutes longer.

Calories: 173;Protein: 9 g; Sodium: 238 mg; Fat: 2 g; Carbohydrates: 32 g;
Exchanges: 1-1/2 Starch, 2 Vegetable

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