Black bean chili #4
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Olive oil |
| ½ | cup | Onions; chopped |
| ½ | cup | Bell peppers; chopped |
| 2 | Cloves garlic | |
| 4 | tablespoons | Chili powder |
| 1 | tablespoon | Oregano |
| 2 | teaspoons | Cumin |
| 1 | teaspoon | Salt |
| 3 | cups | Turkey light meat; skinless, cooked and cubed |
| 29 | ounces | Crushed tomatoes |
| 1 | cup | Water |
| 32 | ounces | Black beans; drained and washed |
| ½ | cup | Fat-free Cheddar cheese; grated |
Directions
Date: Fri, 8 Mar 1996 09:43:55 -0700 From: matejka@... (Anita A. Matejka) In a large skillet over medium heat, warm oil. Add onions, bell peppers, and garlic. Cook until vegetables are tender. Add chili powder, oregano, cumin, and salt. Stir in turkey, tomatoes, water. Simmer, uncovered, for 15 minutes. Stir in beans; cook for 15 minutes longer or until slightly thickened.
Per serving: 523 Calories; 4g Fat (6% calories from fat); 42g Protein; 83g Carbohydrate; 36mg Cholesterol; 686mg Sodium Serving Ideas : Serve chili topped with fat-free cheese.
MC-RECIPE@...
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