[CH] Tonight's Dinner - Somersized Black Bean Chili

RisaG (radiorlg@yahoo.com)
Sun, 2 Feb 2003 19:05:05 -0800 (PST) 

This was tonight's dinner. I put it in the crockpot
and it was pretty good. Definitely could've used more
heat but it was good enough and I added some hot sauce
at the table, as usual.

This is a very simple chili. Very simple. 

                     *  Exported from  MasterCook  *

             Somersize Black Bean Chili w/Spicy Tomato
Salsa

Recipe By     : Adapted from Eat Great, Lose Weight by
Suzanne Somers
Serving Size  : 6    Preparation Time :0:00
Categories    : Main Dish                        Beans
                Chili & Stew

  Amount  Measure       Ingredient -- Preparation
Method
--------  ------------ 
--------------------------------
                        Chili:
   1      lb            dried black beans -- OR
   2      15 oz cans    black beans -- drained &
rinsed
   1      med           onion -- chopped
   3      cloves        garlic -- minced
   2                    jalapeno chiles -- chopped
                        salt and pepper
                        Level 2:
   1      15 oz can     Del Monte Zesty Tomatoes
w/green chile -- drained
                        Salsa:
   4      med           tomatoes -- diced
     1/2  med           cucumber -- diced
   1      bunch         cilantro -- chopped
   1      med           red onion -- chopped
   2                    serrano chiles -- chopped*
   1      clove         garlic -- minced
                        juice from 2 limes

Carbs & Vegetables meal, Low Fat/No Fat

For chili: Soak dried beans over night and then drain
well. Place beans in stockpot and add water until the
level is 2 inches above the beans. Add the onion,
garlic, and chilies. Turn the heat to high. As the
beans heat up, skim the foam off. When the beans comes
to a boil, turn the heat to low and simmer until
tender, about 1 hour. Season with salt and pepper. 

OR Open cans and drain well. Rinse and drain again.
Add to crockpot along with onion, garlic, chiles, and
salt and pepper. Add can of Zesty Tomatoes (or Rotel).
Mix well and cover. Cook on HIGH for 5 hours until
thick and bubbly.

For salsa:

Gently combine all the salsa ingredients in a
nonreactive bowl and set aside for the flavors to
combine, about 30 minutes. 

Serve chili in bowls with a large spoonful of salsa.


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NOTES : Risa's notes:

* If you can't find serrano chiles, use jalapenos,
just a bit more than the recipe calls for and leave
the seeds in for more heat.



=====
RisaG

Risa's Food Service
http://www.geocities.com/radiorlg
Updated 1/31/03

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