ROTHW(eek) - Super Bowl Party Recipes This Week! (Featuring CHILIS today) See GAME...

ACTIVE TIME: 20 minutes TOTAL TIME: 35 minutes EASE OF PREPARATION: Easy

1 tablespoon canola oil 1 large onion, diced 4 cloves garlic, minced 3 tablespoons chili powder 1 tablespoon ground cumin 1/4-1/2 teaspoon ground chipotle chile or cayenne pepper, or to taste 1 28-ounce can crushed tomatoes 3 medium tomatoes, chopped 1 15-ounce can dark red kidney beans, rinsed 1 15-ounce can small white beans, such as navy beans, rinsed 1 15-ounce can black beans, rinsed 3 cups water 1/2 teaspoon freshly ground pepper

Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes. Reduce heat to medium-low and cook, stirring often, until very soft and just beginning to brown, 3 to 4 minutes. Add garlic, chili powder, cumin and chipotle (or cayenne) to taste and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in canned and fresh tomatoes, kidney, white and black beans, water and pepper. Increase heat to high and bring to a boil, stirring often. Reduce heat to a simmer and cook, stirring occasionally, until the chili has reduced slightly, 10 to 15 minutes.

NUTRITION INFORMATION: Per serving: 294 calories; 4 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 55 g carbohydrate; 16 g protein; 16 g fiber; 806 mg sodium; 777 mg potassium. Nutrition bonus: Vitamin C (60% daily value), Vitamin A (45% dv), Iron (30% dv), Potassium (22% dv), Calcium (15% dv). NOTE:  Serve with shredded LF cheese and LF sour cream toppers.  Those will both add protein!

MAKE AHEAD TIP: Cover and refrigerate for up to 3 days or freeze for up to 2 months. ---------------------------------------------------------------------------------- Southwestern Shrimp and Black Bean Chili Serving: 5 Prep Time: 25 minutes Cook Time: 35 minutes Total Time: 60 minutes

1 green bell pepper, peeled, seeded, and chopped 1 red bell pepper, peeled, seeded, and chopped 1 large onion, chopped 1 cup shredded peeled carrots 1 tablespoon finely chopped jalapeno pepper ½ teaspoon minced garlic 1 tablespoon chili powder 1 ½ teaspoons dried cumin 1 (16-ounce) can no-salt-added diced tomatoes with juices 1 (16-ounce) can black beans, drained and rinsed ½ cup water 1 pound medium shrimp, peeled 1 (10-ounce) package frozen corn 1. In a large pot coated with nonstick cooking spray, saute the green and red peppers, onion, carrots, jalapenos, and garli****il tender, about 6 to 8 minutes. 2. Stir in the chili powder, cumin, tomatoes, black beans, water, and shrimp and bring to a boil. Reduce the heat and cook for 3 to 5 minutes, or until the shrimp are pink. 3. Add the corn and continue cooking 5 minutes longer. Based on individual serving.