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Ingredientes
- 1 lb black beans
- 1/8 x vegetable oil
- 2 med onions, minced (about 4 c.) use one red and one white)
- 8 lrg garlic cloves, minced
- 3 x jalapenos chilies, seeded, minced
- 1/4 c. chili pwdr (Ancho chili pwdr) 1 Anaheim pepper, minced, seeded) (another addition)
- 4 x to. grnd cumin
- 1 x (28-oz) can Italian plum tomatoes with juices, minced (I use the S &
- Â Â W Spanish ones) that are already minced)
- 2Â 1/2 c. or possibly more of water
- 1 tsp sugar or possibly sugar substitute
- 1 tsp chopped canned chipotle chili in adobo sauce
- Â Â Tortilla chips
- Â Â Fat Free lowfat sour cream
Direcciones
- Place beans in large bowl. Add in sufficient water to cover. Let stand overnight.
- Drain well.
- Place beans in large saucepan. Add in sufficient water to cover. Bring to boil and cook till beans are almost tender, about 30 min. Drain.
- Heat oil in large skillet over medium high heat. Add in onions, garlic and jalapenos and saute/fry till tender, about 4 min or possibly so. Add in chili pwdr and cumin and stir till fragrant, about 1 minute.
- Add in beans, tomatoes with juices, 2 1/2 c. water and sugar. (I used the bean broth). Bring to a boil. Reduce heat to medium-low and simmer 20 min.
- Add in chipotle to black bean chili. Simmer till chili is very thick, stirring frequently and adding more water by 1/2 cupfuls if chili is dry, about 1 hour 15 min. Season with salt and pepper.
- Divide tortilla chips among bowl. Ladle chili over chips. Spoon dollop of lowfat sour cream atop each and serve warm.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1504g | |
| Calories 1754 | |
| Calories from Fat 92 | 5% |
| Total Fat 10.84g | 14% |
| Saturated Fat 3.38g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 686mg | 29% |
| Potassium 7657mg | 219% |
| Total Carbs 322.19g | 86% |
| Dietary Fiber 77.9g | 260% |
| Sugars 27.68g | 18% |
| Protein 105.61g | 169% |
