Tuesday, August 26, 2008

Is it time for chili?

It's still warm outside, but there's something in the air that is making me expectant of fall. So, I'm making chili.

Three-bean Chili

1 15-oz. can no-salt-added red kidney beans, rinsed and drained
1 15-oz. can small white beans, rinsed and drained
1 15-oz. can very low sodium black beans, rinsed and drained
1 14-1/2-oz. can diced tomatoes and green chilies
1 cup beer or chicken broth
3 Tbsp. chocolate-flavored syrup
1 Tbsp. chili powder
2 tsp. Cajun seasoning
Dairy sour cream (optional)
Shredded cheddar cheese (optional)
1. In a 3-1/2- to 4-quart slow cooker combine kidney beans, white beans, black beans, undrained tomatoes, beer, chocolate syrup, chili powder, and Cajun seasoning.

2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Ladle into soup bowls and garnish with sour cream and cheese, if desired. Makes 4 servings.
(recipe from one of my clippings. click here for nutrition facts.)


Vailmama said...

Yum, I made chili last week when it was snowing.

Pfeiffer Photos said...

Oh, my, that looks just delish...love that sour cream and shredded cheddar on the top! Will save this recipe for the fall, yum!