ANCHO BLACK AND WHITE BEAN CHILI

Ancho Black and White Bean Chili image

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h20m

Yield 4

Number Of Ingredients 11

1 1/4 cups dried black turtle beans (8 ounces), sorted and rinsed
1 1/4 cups dried cannellini or great northern beans (8 ounces), sorted and rinsed
8 cups water
1 cup thick-and-chunky salsa
1 teaspoon chopped garlic (from 4-ounce jar)
3/4 teaspoon salt
1 large onion, chopped (1 cup)
2 dried ancho chilies, seeded and chopped, or 2 tablespoons canned diced green chilies
1 can (14 1/2 ounces) diced tomatoes, undrained
Sour cream, if desired
2 tablespoons chopped fresh cilantro

Steps:

Heat beans and water to boiling in 8-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
Stir in remaining ingredients except cilantro and sour cream. Heat to boiling; educe heat to low. Cover and simmer 1 hour, stirring occasionally and adding water if necessary, until beans are tender.
Stir in cilantro. Top each serving with sour cream; sprinkle with additional chopped fresh cilantro if desired.

Nutrition Facts : Calories 380, Carbohydrate 85 g, Cholesterol 0 mg, Fiber 22 g, Protein 28 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 800 mg