Recipe courtesy of Tracy Rabenberg
Mexican Black Bean Chili
- Yield: about 3 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 56 servings
- Calories
- 108
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 20
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 282
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
Ingredients
3 pounds black beans, dry
2 quarts water
1 1/2 cups onions, chopped
1/2 cup green pepper, chopped plus 1/4 cup green pepper, chopped
2 tablespoons chipotle chili pepper
1 tablespoon salt
1 tablespoon black pepper
1 quart chili sauce
1/4 cup red pepper, chopped
1/2 cup tomatoes, diced
3 tablespoons chili powder
1 tablespoon cumin
1 teaspoon lime juice
2 bunches cilantro, chopped
3 cups water or vegetable stock
Directions
- Boil the black beans in water with onions, 1/2 cup green peppers, chipotle peppers, salt and pepper. Add additional water if needed. Cook beans until slightly tender, then add the 1/4 cup green pepper and remaining ingredients and simmer approximately 45 minutes to 1 hour. Add water as necessary for consistency.