CHEESY DOUBLE-BEAN CHILI

Cheesy Double-Bean Chili image

Dinner ready in 30 minutes! Enjoy this cheesy chili made using two types of bean and cheese - a superb meal!

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of 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)

Steps:

Melt margarine in 3-quart saucepan over medium heat. Cook onion and garlic in margarine, stirring occasionally, until onion is tender.
Stir in remaining ingredients except cheeses, breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and simmer 15 minutes, stirring occasionally.
Stir 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 Facts : Calories 295, Carbohydrate 35 g, Cholesterol 30 mg, Fiber 10 g, Protein 17 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1000 mg