Mexican Black-Bean Chili

[Guest guest]

Mexican Black-Bean Chili

From (http://www.cookinglight.com/)

 

You can eliminate the quick-cook method for the black beans if you soak them

overnight.

 

1 pound dried black beans

2 cups chopped onion

1 cup (1/2-inch) pieces yellow bell pepper

1 cup (1/2-inch) pieces red bell pepper

1 cup (1/2-inch) pieces green bell pepper

1 tablespoon chili powder

2 teaspoons cumin seeds

2 teaspoons dried oregano

1 teaspoon salt

1/2 teaspoon ground cinnamon

1 (15-ounce) can Italian-style tomatoes, undrained and chopped

1 1/2 ounces semisweet chocolate, coarsely chopped

4 garlic cloves, minced

2 jalapeño peppers, seeded and chopped

2 bay leaves

1 cup minced fresh cilantro

1 to 2 teaspoons hot sauce

 

Sort and wash beans; place in a large Dutch oven. Cover with water to 2

inches above beans; bring to a boil, and cook 2 minutes. Remove from heat;

cover

and let stand 1 hour. Drain beans.

Place beans and next 14 ingredients (beans through bay leaves) in an electric

slow cooker. Cover with lid, and cook on low heat for 8 hours. Stir in

cilantro and hot sauce.

 

Yield: 6 servings (serving size: 1 1/3 cups)

 

NUTRITION PER SERVING

CALORIES 362(11% from fat); FAT 4.4g (sat 1.9g,mono 1.1g,poly 1g); PROTEIN

19.5g; CHOLESTEROL 0.0mg; CALCIUM 168mg; SODIUM 539mg; FIBER 14g; IRON 7.2mg;

CARBOHYDRATE 67g

 

Cooking Light, NOVEMBER 1998

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