Black Bean Chili

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* Exported from MasterCook *

 

Black Bean Chili

 

Recipe By :Nava Atlas

Serving Size : 6

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 tablespoons olive oil -- optional

1 cup chopped onion

2 cloves (2 to 3) garlic -- minced

1 medium red bell pepper -- diced

1 medium yellow summer squash -- diced

4 cups cooked black beans -- (about 1-2/3 cups raw),

or 2 1-pound cans, drained and rinsed

28 ounces canned diced tomatoes

1 (1 or 2) small fresh hot chiles -- minced, or

1 4-ounce can chopped mild green chiles

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/4 cup chopped fresh cilantro

salt -- to taste

 

Heat the oil (or a small amount of liquid) in a large soup pot. Add

the onion and the garlic and sauté over medium heat until the

onion

is golden (or wilted). Add the remaining ingredients except the

cilantro and salt. Bring to a simmer, then cover and simmer gently

for 20 to 25 minutes, or until the vegetables are tender.

 

Stir in the cilantro and season to taste with salt. Serve at once or

let stand off the heat for an hour or two, then heat through before

serving.

 

Source:

" Great American Vegetarian "

S(Page):

" 134 "

Copyright:

" 1998 "

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Per Serving (excluding unknown items): 202 Calories; 1g Fat (3.8%

calories from fat); 12g Protein; 37g Carbohydrate; 13g Dietary Fiber;

0mg Cholesterol; 212mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean

Meat; 1 Vegetable; 0 Fat.

 

Serving Ideas : Serve with Green Chile Cornbread and a tossed salad.