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Name: Black Bean Chili, Festive
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: 2 c Frozen corn; or fresh; 1/2 c Water; 1 c Prepared Mexican-style red; 3 c Cooked black beans; or two; 2 c Onions chopped; Salt to taste; 1 tb Ground cumin; 1 tb Ground coriander; Tabasco; to taste or other; 1/4 c Fresh cilantro; chopped; or; 2 Garlic cloves; minced or; 2 Red and green bell peppers;; 28 oz Canned tomatoes; with juice,

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INGREDIENTS

2 c Frozen corn; or fresh
1/2 c Water
1 c Prepared Mexican-style red
3 c Cooked black beans; or two
2 c Onions ; chopped
Salt ; to taste
1 tb Ground cumin
1 tb Ground coriander
Tabasco; to taste or other
1/4 c Fresh cilantro; chopped; or
2 Garlic cloves; minced or
2 Red and green bell peppers;
28 oz Canned tomatoes; with juice,

INSTRUCTIONS

* 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. 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. From Ellen C Per serving: 232 Calories; 2g Fat (6% calories from fat); 12g Protein; 47g Carbohydrate; 0mg Cholesterol; 401mg Sodium Food Exchanges: 2 Starch/Bread; 1/2 Lean Meat; 2 1/2 Vegetable NOTES : 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 Chilaquiles. 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. Recipe by: Moosewood Restaurant Low-Fat Favorites, page 161 Posted to EAT-LF Digest by "Ellen C." on Jul 1, 1999,

NOTES

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Black Bean Chili, Festive

2 c Frozen corn; or fresh
1/2 c Water
1 c Prepared Mexican-style red
3 c Cooked black beans; or two
2 c Onions chopped
 Salt to taste
1 tb Ground cumin
1 tb Ground coriander
 Tabasco; to taste or other
1/4 c Fresh cilantro; chopped; or
2 Garlic cloves; minced or
2 Red and green bell peppers;
28 oz Canned tomatoes; with juice,

* 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.    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.    From Ellen C <ellen@elekta.com>    Per serving: 232 Calories; 2g Fat (6% calories from fat); 12g  Protein; 47g Carbohydrate; 0mg Cholesterol; 401mg Sodium Food  Exchanges: 2 Starch/Bread; 1/2 Lean Meat; 2 1/2 Vegetable    NOTES : 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  Chilaquiles. 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.    Recipe by: Moosewood Restaurant Low-Fat Favorites, page 161    Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on  Jul 1, 1999,

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Nutrition

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Serving Size: 1 Serving (252g)
Recipe Makes: 6 servings

Calories: 53
Calories from Fat: 7 (13%)

Amt Per Serving		% DV

	Total Fat 0.7g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 8.4mg		0 %
Potassium 205.6mg		5 %
Total Carbohydrate 11.4g		3 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 9g
Protein 1.7g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 53

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