Dinner ready in 30 minutes! Enjoy this cheesy chili made using two types of bean and cheese – a superb meal!
Cheesy Double-Bean Chili
- Prep Time 8 min
- Total 30 min
- Servings 6
- Ingredients 10
Ingredients
- 2 tablespoons margarine or butter
- 1 medium onion, sliced
- 1 large clove garlic, finely chopped
- 1 can (28 ounces) whole tomatoes, undrained
- 1 can (15 to 16 ounces) kidney beans, rinsed and drained
- 1 can (15 to 16 ounces) pinto beans, rinsed and drained
- 1 can (4 ounces) chopped green chilies, drained
- 2 to 3 teaspoons chipotle chili powder or regular chili powder
- 1/2 cup shredded Cheddar cheese (2 ounces)
- 1 cup shredded Monterey Jack cheese (4 ounces)
Instructions
-
Step1Melt margarine in 3-quart saucepan over medium heat. Cook onion and garlic in margarine, stirring occasionally, until onion is tender.
-
Step2Stir in remaining ingredients except cheeses, breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and simmer 15 minutes, stirring occasionally.
-
Step3Stir in Cheddar cheese and 1/2 cup of the Monterey Jack cheese. Heat over low heat, stirring occasionally, just until cheeses are melted. Sprinkle each serving with remaining Monterey Jack cheese.
Nutrition
295
Calories
14g
Total Fat
17g
Protein
35g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 295
- Calories from Fat
- 125
- Total Fat
- 14g
- Saturated Fat
- 7g
- Cholesterol
- 30mg
- Sodium
- 1000mg
- Total Carbohydrate
- 35g
- Dietary Fiber
- 10g
- Protein
- 17g
% Daily Value*:
Exchanges:
Tips from the Betty Crocker Kitchens
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