Monterey Chili Acini De Pepe Recipe

Monterey Chili Acini De Pepe Recipe

4 servings

Bulgur or cracked wheat can be substituted for the acini de pepe, in this flavorful chili.

Ingredients:

1/2 cup each: chopped onion, green bell pepper

1 teaspoon olive oil

1 can pinto beans, rinsed drained

1 can reduced-sodium diced tomatoes, undrained

1 tablespoon chili powder

1 teaspoon each: dried oregano leaves, unsweetened cocoa

1/2 cup acini de pepe, cooked

1/4 cup chopped cilantro

Salt and pepper, to taste

3/4 cup shredded Monterey Jack cheese

Method:

Saute onion and bell pepper in oil in large saucepan until tender, 3 to 4 minutes. Add beans, tomatoes with liquid, chili powder, oregano and cocoa. Heat to boiling; reduce heat and simmer, covered, 10 minutes. Stir in acini de pepe and cilantro, season to taste with salt and pepper. Sprinkle each bowl of chili with cheese.

Per Serving:

Calories: 275

% of calories from fat: 29

Fat (gm): 9.2

Saturated fat (gm): 4.5

Cholesterol (gm): 18.9

Sodium (mg): 461

Protein (gm): 14

Carbohydrate (gm): 36

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