Cooks' Note
This chili is high in fiber and low in fat. Fans of hot and spicy foods will love the chili served with cream cheese–stuffed jalapeño peppers on the side. Halve, core, and seed 6 whole canned jalapeño peppers, and fill each with about 1⁄2 tablespoon cream cheese.
Recipe information
Yield
serves 4 to 6
Ingredients
3 medium yellow onions, chopped
2 cloves garlic, minced
1 tablespoon olive oil
3 large tomatoes, seeded and chopped
One 8-ounce can tomato sauce
One 15 1/2-ounce can pinto or kidney beans, rinsed and drained
1 cup water
Juice of 1/2 lemon
1 tablespoon plus 1 teaspoon dried oregano
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
Salt to taste
Preparation
Combine the onions, garlic, and oil in a 2-quart saucepan over medium heat. Stirring constantly, cook until the onion turns translucent, about 5 minutes. Stir in the tomatoes, tomato sauce, beans, water, lemon juice, oregano, chili powder, and cayenne pepper. Stirring occasionally, cook for 20 minutes; add salt to taste before serving.
