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Ingredientes
- 2 c. dry black beans
- 1 pound stew beef, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tbsp. vegetable oil
- 1 med. onion, minced
- 1 med. green bell pepper, minced
- 2 tbsp. chili pwdr
- 2 teaspoon each grnd cumin and dry oregano
- 1/4 teaspoon cayenne
- 1 bay leaf
- 1 (28 ounce.) can crushed tomatoes in puree
Direcciones
- Rinse beans under cool water. Cover with water; soak overnight. Season beef with salt and pepper; brown in oil in Dutch oven over medium heat. Add in onion and bell pepper. Cook and stir 5 min till vegetables soften. Stir in chili pwdr, cumin, oregano, cayenne and bay leaf. Add in crushed tomatoes in puree.
- Drain soaked beans, add in to beef mix. Cover with 1 qt water. Bring to boil, then reduce heat to simmer. Cook, partially covered 2 1/2 hrs or possibly till beans are tender. Throw away bay leaf. Add in extra cayenne to taste for spicier chili. Serve immediately. Garnishing ideas include: minced onion, minced tomato, shredded cheese, minced avocado, lowfat sour cream. Makes 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 8 servings | |
| Calories 285 | |
| Calories from Fat 56 | 20% |
| Total Fat 6.38g | 8% |
| Saturated Fat 1.8g | 7% |
| Trans Fat 0.04g | |
| Cholesterol 9mg | 3% |
| Sodium 542mg | 23% |
| Potassium 1215mg | 35% |
| Total Carbs 45.37g | 12% |
| Dietary Fiber 11.4g | 38% |
| Sugars 2.56g | 2% |
| Protein 15.56g | 25% |
