| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Dutch |
Soups |
4 |
servings |
INGREDIENTS
| 30 |
oz |
Black beans; canned, drained and divided |
| 2 1/2 |
c |
Water; divided |
| 1 |
ts |
Olive oil |
| 2 |
c |
Diced onion |
| 1 |
ts |
Chili powder |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Hot sauce |
| 1/4 |
ts |
Ground black pepper |
| 1 |
|
Clove garlic; minced |
| 7 |
oz |
Fat free turkey kielbasa; diced |
INSTRUCTIONS
1. Place 1 cup beans and 1/2 cup water in a food processor or blender, and
process until smooth.
2. Heat olive oil in a large Dutch oven over medium-high heat. Add the
onion, and saute for 4 minutes or until onion is soft. Add bean puree,
remaining beans, 2 cups water, chili powder and next 4 ingredients; bring
to a boil. Cover, reduce heat, and simmer 5 minutes, stirring occasionally.
Stir in turkey kielbasa; cook for 10 minutes or until thoroughly heated.
Per serving: 280.6 calories; 1.4 g fat (4.5% calories from fat); 20 g
protein; 47.8 g carbohydrate; 22 mg cholesterol; 973 mg sodium
Recipe by: Cooking Light
Posted to EAT-LF Digest by Joanne McAndrews <jmca@ibm.net> on Nov 01, 1998,
converted by MM_Buster v2.0l.
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