Serves: 5
Total Calories: 963
1. Spray Dutch oven or large saucepan with nonstick cooking spray. Heat over medium-high heat until hot. Add onions and garlic cook until onions are tender.
2. Stir in flour, chili powder and cumin. Gradually stir in milk. Add all remaining ingredients except cilantro and bell pepper stir to combine.
3. Bring to a boil, stirring constantly. Reduce heat to low simmer 15 minutes or until thickened, stirring occasionally. Stir in cilantro. If desired, add salt and pepper to taste.
4. To serve, ladle chili into serving bowls sprinkle with bell pepper.
Nutrition Information Per Serving: Serving Size: 1 1/3 Cups * Calories: 320 * Calories from Fat: 35 * % Daily Value: Total Fat: 4 g 6% * Saturated Fat: 1 g 5% * Cholesterol: 5 mg 2% * Sodium: 750 mg 31% * Total Carbohydrate: 56 g 19% * Dietary Fiber: 12 g 48% * Sugars: 10 g * Protein: 16 g * Vitamin A: 15% * Vitamin C: 20% * Calcium: 25% * Iron: 20% * Dietary Exchanges: 3 1/2 Starch, 1 Very Lean Meat or 3 1/2 Carbohydrate, 1 Very Lean Meat
This Zesty Black and White Bean Chili recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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