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Who doesn't love a good hearty chili on a cool day? This recipe makes a lot, but it keeps well. Put it in an airtight container, and you can throw it in the refrigerator or freeze it.
Yield: 14 servings



• 7 to 10 cups water
• 18 ounces dried white navy beans
• 18 ounces dried black beans
• 1 small Vidalia onion, finely diced
• 1/2 cup frozen corn kernels
• 1/4 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1/4 cup diced fresh tomatoes
• 1 teaspoon honey
• 1 teaspoon black pepper
• 1 teaspoon chili powder, no salt added
• 1 teaspoon ground cumin


Place the water and beans in a large pot and boil until tender (about 1½ to 2 hours).

Add all the other ingredients and mix well. Let simmer 15 to 20 minutes over low heat.


Each serving contains approximately: Calories 220, Fat calories 6, Fat 1g, Saturated fat 0g, Cholesterol 0mg, Protein 14g, Carbohydrate 41g, Dietary fiber 13g, Sodium 30mg, Omega-3 fatty acids 0g
Allowances: 2½ starches + 1/4 vegetable



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