Three Bean Chili
2 tablespoons vegetable oil
2 cups chopped onion
1 can (16 ounces) white kidney beans
1 can (16 ounces) red kidney beans
1 teaspoon garlic flakes
1 can (16 ounces) chopped tomatoes, with liquid
1 can (4 ounces) chopped green chiles
1 can (8 ounces) tomato sauce
4 teaspoons chili powder
1 teaspoon honey or to taste
1 teaspoon dried basil
1 teaspoon crushed jalapeno
1/4 teaspoon ground allspice
In large, non-stick skillet, heat the oil over medium-low heat. Add the onion and cook until tender, 5 to 10 minutes. Add the remaining ingredients and bring to a boil. Reduce heat and simmer, covered, for 30 minutes.
May be served with a variety of toppings, including: shredded cheese, chopped green onion, black olives, chopped tomato.
Serve over rice.
As prepared, each serving contains 180 calories, 4.5g total fat, 0mg cholesterol, 700mg sodium, 29g total carbohydrate and 8g protein.