Black Bean Chili
with low fat corn bread.
1 tablespoon olive oil
2 cups chopped onions
2 medium red bell peppers coarsely chopped
6 cloves garlic, peeled and chopped
2 tablespoons chili powder
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
3 - 15 ounce cans black beans, drained, 1/2 cup liquid reserved
1 - 16 ounce can tomato sauce
Chopped fresh cilantro
Low fat sour cream
Chopped green onions
Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.
Ladle chili into bowls. Pass chopped cilantro, low fat sour cream and chopped green onions.
Per Serving (does not include garnishes): 323 Calories; 6g Fat (15.8% calories from fat); 17g Protein; 52g Carbohydrate; 19g Dietary Fiber; 0mg Cholesterol; 1369mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 1/2 Fat.
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