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Festive Black Bean Chili

I posted this a few weeks ago but it never appeared, so I'm trying again.
We enjoyed this simple and quick chili.


                     *  Exported from  MasterCook  *

                         Festive Black Bean Chili

Recipe By     : Moosewood Restaurant Low-Fat Favorites, page 161
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans And Legumes                Main Dishes, Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          chopped onions
   2                    garlic cloves -- minced or pressed
     1/2  cup           water
   1      tablespoon    ground cumin
   1      tablespoon    ground coriander
   1      cup           prepared Mexican-style red salsa *
   2                    red and/or green bell peppers -- chopped
   3      cups          cooked black beans
                        (two 15-ounce cans -- drained and rinsed)
   3      cups          canned whole tomatoes -- with juice
                        (28-ounce can)
   2      cups          fresh or frozen corn kernels
                        (11-ounce package)
                        salt to taste
                        Tabasco or other hot pepper sauce to -- to taste
     1/4  cup           chopped fresh cilantro -- or to taste

This is a colorful black bean dish that requires little effort to make and
is attractive enough to serve on a special occasion.  Serve plain or on
rice or polenta.  If you have leftover chili, you could use it to make a
variation of Black Bean Chilaquile.  Just use leftover chili, tortillas,
greens, and Cheddar cheese.  The chili can replace the beans-and-corn layer
in the chilaquile-and the salsa layer, too, since this chili is already spicy.

*Prepared salsa gives this chili a "finished" flavor without a lot of
cooking.  We recommend a clean-, crisp-flavored salsa, such as La Victoria
brand Casera Salsa or Pace brand Picante Sauce.

Serves 4 to 6.  Total time: 35 minutes

In a covered soup pot, cook the onions and garlic in the water on high
heat, stirring frequently, for about 5 minutes.  Add the cumin and
coriander and stir on high heat for a minute.  Stir in the salsa and bell
peppers, lower the heat, cover, and simmer for about 5 minutes, stirring
occasionally.  Add the black beans and tomatoes; simmer for 10 minutes.
Add the corn and continue to cook for 10 minutes.  Add salt and Tabasco to
taste.  Stir in the cilantro, if desired.

Per11-oz serving: 222 calories, 10.7 g protein, 2.0 g fat, 45.7 g
carbohydrates, .3 saturated fatty acids, .7 g polyunsaturated fatty acids,
3.6 g monounsaturated fatty acids, 0 mg cholesterol, 618 mg sodium, 3.8 g
total dietary fiber

Converted by MC_Buster.

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Nutr. Assoc. : 0 0 0 0 0 1325 3572 0 0 5305 0 3450 0 0 0 0 0