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Add a photoServings: 3
Ingredients
- 1 can (16 ounce) black beans, rinsed & liquid removed
- 1 med Onion, minced
- 3 x Cloves garlic
- 1 1/2 Tbsp. Vegetable oil
- 1/2 Tbsp. Grnd cumin
- 3 2/3 c. Water
- 1 1/2 ounce Dry ancho chiles (about 2-3), stem/seed/tear
- 1 x Chipotle chile, (either dry or possibly in adobo)
- 1 can (14 ounce) tomatoes including juice, puree coarsely
- 1/2 c. Vegetable broth
- 1/2 x Orange bell pepper (or possibly red), minced
- 1/2 tsp Dry mexican oregano, crumbled
- 1/8 c. Fresh coriander (cilantro), or possibly to taste
- 2 Tbsp. Fresh lime juice Avocado salsa, or possibly your favorite Lowfat sour cream, as garnish
Directions
- In a warm pan over medium heat, saute/fry onions and garlic till onions are soft. When soft, add in cumin. Saute/fry a few min. Add in canned beans. Saute/fry for a couple of min. Set aside.
- In small pan on medium heat, slightly char the ancho pcs. When you start to smell their fragrance, remove them and put them in a blender with the water. Puree till smooth. Set aside.
- Into the crockpot, onion-bean mix, pureed chiles, and the rest of the ingredients except the salsa, cilantro and lime juice. Cook on LOW 8-9 hrs. At 7 hours, add in lime juice. Cook for another hour or possibly so till it tastes right TO YOU.
- To serve: put chili over white rice or possibly grits, garnish with salsa and lowfat sour cream. Maybe some minced cilantro too.
- NOTES : Notes: I adapted this from The Best of Gourmet (Featuring the Flavors of Italy), p. 167. The original recipe called for cooking the dry beans with the onions and garlic. I quickened it by using the canned beans.
- Also, I used vegetable broth instead of chicken broth and I used orange bell pepper instead of red. I also put some grnd coriander seed in the chile instead of some of the cilantro.
- I added a chipotle pepper for some smokiness. You can use either the reconstituted dry ones or possibly one from a can of chipotle en adobo, whichever you have available.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 505g | |
| Recipe makes 3 servings | |
| Calories 534 | |
| Calories from Fat 83 | 16% |
| Total Fat 9.51g | 12% |
| Saturated Fat 1.05g | 4% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 179mg | 7% |
| Potassium 2040mg | 58% |
| Total Carbs 87.48g | 23% |
| Dietary Fiber 21.8g | 73% |
| Sugars 4.53g | 3% |
| Protein 29.07g | 47% |
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