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Spicy Two-Bean Chili

Chili fans will get a kick out of this untraditional recipe. Tomatoes with green chilies, lime juice and kidney and black beans give it an original twist. It's wonderful ladled steaming over rice.

11 ServingsPrep: 20 min. Cook: 8 hours

Ingredients

2 pounds ground beef
3 large onions, chopped
6 garlic cloves, minced
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (10 ounces each) diced tomatoes and green chilies, undrained
1 can (14-1/2 ounces) chicken broth
1/2 cup lime juice
6 tablespoons cornmeal
1/4 cup chili powder
4 teaspoons dried oregano
3 teaspoons ground cumin
2 teaspoons salt
2 teaspoons rubbed sage
1/2 teaspoon white pepper
1/2 teaspoon paprika
1/2 teaspoon pepper
Hot cooked rice
Shredded cheddar cheese

Directions

In a Dutch oven, cook beef and onions over medium heat until meat is
no longer pink. Add garlic; cook 1 minute longer. Drain.
Transfer to a 5-qt. slow cooker. Stir in the beans, tomatoes, broth,

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Spicy Two-Bean Chili (continued)

Directions (continued)

lime juice, cornmeal and seasonings.
Cover and cook on low for 8 hours or until heated through. Serve with
rice; sprinkle with cheese. Yield: 11 servings.

Nutrition Facts: 1 cup equals 254 calories, 8 g fat (3 g saturated fat), 40 mg cholesterol, 906 mg sodium, 24 g carbohydrate, 6 g fiber, 21 g protein.