THREE-BEAN CHILI WITH MEAT

THREE-BEAN CHILI WITH MEAT

Serves 10.

Note: From "The Big Book of Easy Suppers." Cost per serving: About 60 cents, with extra savings if you soak dry beans overnight instead of buying canned beans.

• 2 tsp. oil

• 1 c. chopped onion

• 1 or 2 garlic cloves, minced

• 1 or 2 ribs celery, chopped coarsely

• 1 (28-oz.) can whole tomatoes and juice

• 1 (15-oz.) can tomato sauce

• 1 (14.5- to 15-oz.) can chicken, beef or vegetarian broth

• 1 (15-oz.) can black beans, drained and rinsed

• 2 (15-oz.) cans red kidney beans, drained and rinsed

• 1 tbsp. or more chili powder

• 1/4 tsp. or more cumin

• 3/4 tsp. salt

• Black pepper, to taste

Directions

Transfer mixture to a stockpot or large saucepan and add tomatoes and tomato sauce, broth, beans and spices, and simmer uncovered at least 30 minutes, stirring occasionally. Serve with chopped onion, sour cream and shredded cheese on the side.

Variations: To make the chili using ground beef, sauté the beef along with the onion, garlic and celery and proceed with the rest of the recipe. For the corn version, sauté the onion, garlic and celery and add the corn with the tomatoes.

Nutrition information per serving:

Calories290Fat4 gSodium1,100 mg

Carbohydrates44 gSaturated fat1 gCalcium113 mg