Cheesy Double-Bean Chili
Cheesy Double-Bean Chili
2 tablespoons margarine
1 medium onion, sliced
1 clove garlic, chopped
1 can (28 oz) whole tomatoes, undrained
1 can (15-16 oz) pinto beans, drained
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1 can (4 oz) chopped green chilies, drained
2 - 3 teaspoons chili powder
1/2 cup shredded cheddar cheese
1 cup monterey jack cheese
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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. Cover and simmer 15 min., stirring occasionally. Stir in cheddar cheese and 1/2 cup of Monterey
Jack cheese. Heat over low heat stirring occasionally, just until cheeses are melted. Sprinkle each serving
with remaining Monterey Jack cheese. 6 servings.
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