Recipe - Black Bean Chili Festive

2 cup Chopped onions
2 Garlic cloves; minced or
pressed
One half cup Water
1 tablespoon Ground cumin
1 tablespoon Ground coriander
1 cup Prepared Mexicanstyle red
salsa; *
2 Red and green bell peppers;
chopped
3 cup Cooked black beans; or two
15ounce cans drained and
rinsed
28 ounce Canned tomatoes; with juice,
3 cups
2 cup Frozen corn; or fresh
(11ounce package)
Salt; to taste
Tabasco; to taste or other
hot pepper sauce
One fourth cup Fresh cilantro; chopped; or
to taste, optional

* Prepared salsa gives this chili a "finished" flavor without a lot of
cooking. We recommend a clean, crispflavored 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; One half Lean Meat; 2 One half 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 beansandcorn layer in the
chilaquile, and the salsa layer, too, since this chili is already
spicy.

Recipe by: Moosewood Restaurant LowFat Favorites, page 161

Posted to EATLF Digest by "Ellen C." ellen@brakes.elekta.com on
Jul 1, 1999, converted by MM_Buster v2.0l.