| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Vegan | Chilis, Legumes, Tried, Vegan, Vegetarian | 6 | servings |
INGREDIENTS
| 2 | c | Chopped onions |
| 2 | Garlic cloves; minced or pressed | |
| 1/2 | c | Water |
| 1 | tb | Ground cumin |
| 1 | tb | Ground coriander |
| 1 | c | Prepared Mexican-style red salsa; * |
| 2 | Red and green bell peppers; chopped | |
| 3 | c | Cooked black beans; or two 15-ounce cans -drained and rinsed |
| 28 | oz | Canned tomatoes; with juice, 3 cups |
| 2 | c | Frozen corn; or fresh (11-ounce package) |
| Salt; to taste | ||
| Tabasco; to taste or other hot pepper sauce | ||
| 1/4 | c | Fresh cilantro; chopped; or to taste, optional |
INSTRUCTIONS
* 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. 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. From Ellen C <ellen@elekta.com> Per serving: 232 Calories; 2g Fat (6% calories from fat); 12g Protein; 47g Carbohydrate; 0mg Cholesterol; 401mg Sodium Food Exchanges: 2 Starch/Bread; 1/2 Lean Meat; 2 1/2 Vegetable NOTES : 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 Chilaquiles. 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. Recipe by: Moosewood Restaurant Low-Fat Favorites, page 161 Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Jul 1, 1999, converted by MM_Buster v2.0l.
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