South Beach Friendly Black Bean Chili (spicy!)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 276.0
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 459.3 mg
- Total Carbs: 44.6 g
- Dietary Fiber: 14.7 g
- Protein: 16.0 g
View full nutritional breakdown of South Beach Friendly Black Bean Chili (spicy!) calories by ingredient
Introduction
This is my variation of an excellent vegetarian chili you can find on www.epicurious.com ("Vegeterian Black Bean Chili"). I put in extra spice, peppers and vegetables and use dried beans, not canned. This is my variation of an excellent vegetarian chili you can find on www.epicurious.com ("Vegeterian Black Bean Chili"). I put in extra spice, peppers and vegetables and use dried beans, not canned.Number of Servings: 7
Ingredients
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1 lb dried black beans (or 3 cans)
1/2 c-1 c reserved liquid from cooking beans
2 T. EVOO
2 c. chopped onions
2 chopped red peppers
3 choppped jalapeno peppers (opt)
2 chipotle peppers in in 2 T adobo sauce, chopped (opt)
28 oz can diced tomatoes
2-3 T. cumin
2 t oregano
1/2 t cayenne pepper
1-2 T chili powder
8 oz button mushrooms, sliced
9 oz pkg of fresh spinach
juice of 1 lime
Directions
Prepare beans: pick over, put in large pot, cover with 2 inches of water, bring to boil, simmer 2 hrs, replace water as necessary. When tender, drain and rinse, saving 1 c of cooking liquid. Use the bean cooking time to chop all the vegetables.
Heat 2 T oil over med heat. Add onions, garlic, and peppers (red, jalapeno, chipotle plus adobo sauce) and saute until onions soft (5-10 min). Add chili powder, oregano, cumin, cayenne and stir 2 min. Add beans, reserve liquid (start with 1/2 c), mushrooms and tomatoes. Bring to boil, stirring occasionally. Reduce to simmer until slightly thickened, 15-30 minutes. Add spinach a minute or two before turning off heat. Season with salt and pepper to taste and squeeze a lime into the dish.
Have dishes of chopped green onion, chopped cilantro, sliced avocado, extra lime wedges, sour cream (reg or RF), and grated Monterey Jack cheese available so guests can customize their dishes (not included in ingredients).
Makes a big batch (7 2-cup main dish servings or 14 1-cup side dish servings) and freezes very well.
Number of Servings: 7
Recipe submitted by SparkPeople user EXENEC.
Heat 2 T oil over med heat. Add onions, garlic, and peppers (red, jalapeno, chipotle plus adobo sauce) and saute until onions soft (5-10 min). Add chili powder, oregano, cumin, cayenne and stir 2 min. Add beans, reserve liquid (start with 1/2 c), mushrooms and tomatoes. Bring to boil, stirring occasionally. Reduce to simmer until slightly thickened, 15-30 minutes. Add spinach a minute or two before turning off heat. Season with salt and pepper to taste and squeeze a lime into the dish.
Have dishes of chopped green onion, chopped cilantro, sliced avocado, extra lime wedges, sour cream (reg or RF), and grated Monterey Jack cheese available so guests can customize their dishes (not included in ingredients).
Makes a big batch (7 2-cup main dish servings or 14 1-cup side dish servings) and freezes very well.
Number of Servings: 7
Recipe submitted by SparkPeople user EXENEC.