INGREDIENTS

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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