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Recipe: Black Bean Chili Con Carne
Similar Categories: Black, Bean, Chili, Con, Carne
Serving Size : 4
1/2 pound well-trimmed top round of beef -- cut into large
chunks
1 TB olive oil
1 large green bell pepper -- cut into 1/2-inch cubes
1 large red bell pepper -- cut into 1/2-inch cubes
6 scallions -- thinly sliced
4 cloves garlic -- minced
1 TB chili powder
3/4 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp salt
1 can no salt added stewed tomatoes -- (15 oz) chopped
with their juice
2 cups cooked (canned) black beans -- drained
1/2 cup chopped cilantro
In a food processor, process the meat until coarsely ground, about 30
seconds.
In a large skillet, heat oil over medium heat. Add the peppers, scallions,
and garlic and cook 7 minutes stirring frequently until peppers are
crisp-tender. Add meat, chili powder, oregano, cumin, and salt and cook 2
minutes until meat is no longer pink.
Add tomatoes and their juice and beans and bring to a boil. Reduce to a
simmer, cover, and cook 7 minutes until flavors are blended and sauce is
slightly thickened. Stir in cilantro.
Serve with plain yogurt or reduced-fat sour cream, additional sliced
scallions, and bowls of rice.
Nutrition Info
Per Serving: 343 calories,10.2g total fat, 2.8g saturated fat, 5g
monounsaturated fat, 1g polyunsaturated fat, 11.8g dietary fiber, 29g
protein, 34g carbohydrate, 51mg cholesterol, 500mg sodium
1/2 pound well-trimmed top round of beef -- cut into large
chunks
1 TB olive oil
1 large green bell pepper -- cut into 1/2-inch cubes
1 large red bell pepper -- cut into 1/2-inch cubes
6 scallions -- thinly sliced
4 cloves garlic -- minced
1 TB chili powder
3/4 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp salt
1 can no salt added stewed tomatoes -- (15 oz) chopped
with their juice
2 cups cooked (canned) black beans -- drained
1/2 cup chopped cilantro
In a food processor, process the meat until coarsely ground, about 30
seconds.
In a large skillet, heat oil over medium heat. Add the peppers, scallions,
and garlic and cook 7 minutes stirring frequently until peppers are
crisp-tender. Add meat, chili powder, oregano, cumin, and salt and cook 2
minutes until meat is no longer pink.
Add tomatoes and their juice and beans and bring to a boil. Reduce to a
simmer, cover, and cook 7 minutes until flavors are blended and sauce is
slightly thickened. Stir in cilantro.
Serve with plain yogurt or reduced-fat sour cream, additional sliced
scallions, and bowls of rice.
Nutrition Info
Per Serving: 343 calories,10.2g total fat, 2.8g saturated fat, 5g
monounsaturated fat, 1g polyunsaturated fat, 11.8g dietary fiber, 29g
protein, 34g carbohydrate, 51mg cholesterol, 500mg sodium
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