Black and White Chili

Football season is in full swing and, for many people, with that comes Sundays spent drinking beer, eating chips and dip and many batches of chili.  Chili can be a delicious, low stress meal made from basically whatever you happen to have in your pantry, all in one pot.  It kind of reminds me of those infomercials: "Just set it and forget it!".  Someone please give their marketing guy a raise!

This weekend I made what I call "Black and White Chili" because we had an abundance of black beans and white beans in the cupboard.  Insert pun about the referees' uniforms here.  Consider substituting garbanzo or kidney beans and adding ground beef or turkey for just a few variations to this game day staple.    

Black and White Chili
Makes 12 1-cup servings

Ingredients:
1 tablespoon canola oil
2 cloves garlic, chopped
2 cups onion, diced
1 cup orange bell pepper
2 16-ounce cans petite diced tomatoes, not drained
1 8-ounce can tomato sauce
2 15-ounce cans black beans
1 15-ounce cans small white beans
1/2 cup frozen corn
1 1/2 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Directions:
In a large pot, heat oil over medium heat.  Add garlic, onion and peppers and sauté for 5 minutes.  Drain and rinse beans and add to pot.  Add tomatoes, tomato sauce and enough water to rinse the cans to the pot.  Stir in seasonings and reduce heat.  Cover and simmer for at least 30 minutes. 

Nutrition Facts: 409 Calories, 3g Fat, 74g Carbohydrate, 25g Protein, 18.5g Fiber, 219mg Sodium, 2015mg Potassium