Stick-To-Your-Ribs Chipotle Black Bean Chili

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Stick-To-Your-Ribs Chipotle Black Bean Chili

 

 

Ingredients

 

 

 

 

 

1 large onion, chopped

1 medium green bell pepper, chopped

8 large button mushrooms, sliced thickly

3 T. olive oil

2 ears fresh corn (or 1-10oz pkg frozen corn, thawed)

1 can black beans, rinsed & drained

1-15 oz. can diced tomatoes with juice

1-8 oz. can tomato sauce

1/2 c. pearl barley

1 c. quick-cook brown rice

1 T. chipotle seasoning powder (I used Mrs. Dash)

 

Nutritional Info

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fat: 6.3g

 

 

 

 

Carbohydrates: 40.8g

 

 

 

 

Calories:242.5

 

 

 

 

Protein: 8.1g

 

 

 

 

 

 

1. Sautee onion, mushrooms, bell pepper & fresh corn in olive oil for

10 minutes or until onions are transluscent and mushrooms & bell peppers are

soft.

2. Add black beans, tomatoes, tomato sauce, rice and chipotle seasoning to

vegetable mixture in pan. Simmer 15 minutes or until rice is soft.

3. While chili is simmering, boil barley in 2-1/2 c. water for 15 minutes

until soft, but still chewy.

4. Drain barley, reserving a little of the water. Add barley and water to

the chili mixture. Heat an additional 5 minutes or until heated through.

 

 

2. This recipe freezes well. To freeze, put two cups chili in

freezer/microwave safe container or freezer bag.

Number of Servings: 8 1-c. servings

 

Recipe submitted by SparkPeople user YASMINDURAN.

 

 

 

Thanks!

 

 

 

Megan Milligan

 

 

 

yasminduran

 

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