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Black Bean

Zesty Black and White Bean Chili

It's the time of the year to have chili and soups. So comforting and filling on a cool day. Oct 22, 2004
1   cup onions, chopped
1   clove garlic, minced
1/4   cup flour
1-2   teaspoon chili powder
1/2   teaspoon cumin
1 1/2   cups skim milk
2 (9   ounces) packages frozen white corn
1 (15.5   ounces) can great northern beans, drained and rinsed
1 (15   ounces) can black beans, drained and rinsed
1 (14.5   ounces) can ready-to-serve chicken broth
1 (4.5   ounces) can chopped green chilies, undrained
2   tablespoons red bell peppers, finely chopped
2   tablespoons fresh cilantro, chopped (optional)

5 servings

1.  Spray a Dutch oven or large saucepan with cooking spray and heat over a medium-high heat until hot.
2.  Add onions and garlic; cook until onions are clear and tender.
3.  Stir in flour, chili powder and cumin.
4.  Stir in the milk gradually, then add all the remaining ingredients except the bell pepper and cilantro.
5.  Bring to a boil, stirring constantly, then reduce heat and simmer for about 15 minutes until thickened, stirring occasionally.
6.  Stir in the cilantro, if desired, at the end also adding salt and pepper to taste.
7.  Top bowls of chili with chopped bell pepper.
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