In small skillet, heat chili powder and cumin over very low heat just til fragrant, about 1 minute. Scrape spices into food processor and add beans, tomato paste, lime juice, 1 tbsp water, jalepeno pepper, garlic, salt and black pepper. Process til smooth. Add bell peppers and pulse several times til chunky-smooth. Recipe by: Weight Watchers Cut the Fat Cookbook p. 5 Posted to JEWISH-FOOD digest V97 #012, by Linda Shapiro
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|Serving Size: 1 Serving (193g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 9 (11%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 624.7mg||22 %|
|Potassium 847.3mg||22 %|
|Total Carbohydrate 17.7g||5 %|
|Dietary Fiber 4.1g||17 %|
|Sugars, other 13.5g|
|Protein 3.9g||6 %|
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Calories per serving: 79
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