| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | 1 | Servings | |
INGREDIENTS
| 1 | t | Olive oil |
| 1/2 | c | Chopped onion, about 1/2 |
| small | ||
| 3 | Cloves garlic, minced | |
| 2 | T | Chili powder |
| 1 | t | Minced canned chipotle |
| pepper 1 chipotle | ||
| 2 | 15-ounce black beans | |
| drained | ||
| 2 | 14-1/2-ounce stewed whole | |
| tomatoes undrained and | ||
| chopped | ||
| 1 | 4-1/2-ounce chopped mild | |
| green chiles drained | ||
| Salt and pepper |
INSTRUCTIONS
Preparation Time: 10 minutes Heat the oil over medium heat in a large saucepan or nonstick skillet. Add the onion and garlic, and saute 3 to 5 minutes until the onion is tender; stir frequently. Add the remaining ingredients. Bring to a boil. Reduce the heat, and simmer for 15 minutes. Ladle the chili into a bowl, and enjoy. Note: Freeze remaining canned chipotle chiles for future meals. Yield: 4 servings Recipe from: Student's Vegetarian Cookbook Carole Raymond Prima Publishing $12.00 / paperback ISBN: 0-7615-0854-6 Posted to CHILE-HEADS DIGEST V4 #118 by Judy Howle <howle@ebicom.net> on Sep 10, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1705
Calories From Fat: 149
Total Fat: 17.6g
Cholesterol: 0mg
Sodium: 6363mg
Potassium: 7536.6mg
Carbohydrates: 314g
Fiber: 110.2g
Sugar: 50.2g
Protein: 107.5g