INGREDIENTS

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
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