- 5
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Ingredients
- 1 tablespoon vegetable oil
- 2 medium (1 cup) onions, chopped
- 2 ribs (1 cup) celery, sliced
- 1 teaspoon finely chopped fresh garlic
- 1 cup beer or vegetable broth
- 1 (28-ounce can) tomatoes, cut up
- 1 (15-ounce can) black beans, rinsed, drained
- 1 (15½-ounce can) pinto beans, rinsed, drained
- 1 tablespoon chili powder
- 1 teaspoon sugar
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground red pepper
- 2 tablespoons chopped fresh basil leaves*
- sour cream
- fresh cilantro
Preparation
Step 1
Heat oil in 3-quart saucepan; add onions, celery and garlic.
Cook over medium-high heat, stirring occasionally, until tender (3 to 4 minutes).
Stir in all remaining chili ingredients.
Continue cooking until mixture comes to a full boil (10 to 15 minutes).
1. Reduce heat to low.
2. Cover; cook, stirring occasionally, 15 minutes.
Top each serving with sour cream and cilantro.
*Substitute 2 teaspoons dried basil leaves.