| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Veg04 | 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/or green bell peppers; chopped | |
| 3 | c | Cooked black beans |
| (two 15-ounce cans; drained and rinsed) | ||
| 3 | c | Canned whole tomatoes; with juice |
| (28-ounce can) | ||
| 2 | c | Fresh or frozen corn kernels |
| (11-ounce package) | ||
| Salt to taste | ||
| Tabasco or other hot pepper sauce to; to taste | ||
| 1/4 | c | Chopped fresh cilantro; or to taste |
| (optional) |
INSTRUCTIONS
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 MENU SUGGESTIONS: Smooth, sweet, baked winter squash is the perfect complement for this sparky chili. Add a crisp green salad with Cumin Yogurt Dressing and you have a wonderful meal. Or serve with Almost Fat-Free Cornbread and Guacamole with Cottage Cheese with Sweet Potato Oven "Fries" on the side. Coffee Angelfood Cake or Chocolate Cocoa Cake will complete a festive meal. Recipe by: Moosewood Restaurant Low-Fat Favorites, page 161 Converted by MM_Buster v2.0l.
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