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Lamb-and-black Bean Chili

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CATEGORY CUISINE TAG YIELD
Meats, Grains Dutch Low-cal, Low-fat, Main dish, Soups/stews 8 Servings

INGREDIENTS

1 1/2 lb Lean ground lamb
1 c Chopped onion
2 Garlic cloves, minced
2 14-1/2-ounce no-salt-added
whole tomatoes undrained
and chopped
1 c Dry red wine
1 T Chili powder
1 1/2 t Ground cumin
1 1/2 t Dried oregano
1 t Sugar
1/4 t Salt
3 15-ounce black beans
drained
1/4 t Hot sauce
Cilantro sprigs, optional

INSTRUCTIONS

Combine first 3 ingredients in a Dutch oven; cook over medium heat
until browned, stirring to crumble. Drain in a colander; pat dry with
paper towels. Wipe drippings from pan with a paper towel; return
mixture to pan. Add tomatoes and next 6 ingredients (tomatoes through
salt); bring to a boil. Cover, reduce heat, and simmer 2 hours; stir
occasionally. Stir in beans and hot sauce. Cover; simmer 30 minutes.
Garnish with cilantro sprigs, if desired.  CALORIES 293 (22% from fat);
FAT 7.2g (sat 2.4g, mono 2.8g, poly  0.8g); PROTEIN 28.5g; CARB 29.9g;
FIBER 4.6g; CHOL 61mg; IRON 4.3mg;  SODIUM 400mg; CALC 90mg  When I'm
in the mood for chili, this is the recipe I turn to. We  printed it
back in 1989, and, in my opinion, it can't be equaled. The  only
ingredient I don't usually have on hand is the ground lamb, but  you
can use ground beef instead, and it still delivers. -- Associate  Food
Editor Maureen Callahan  Reprinted From Cooking Light Website  Posted
to MM-Recipes Digest V4 #167 by Julie Bertholf  <jewel1@ix.netcom.com>
on Jun 30, 1997

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