Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Canola oil |
| 2 cups | Yellow bell pepper; chopped |
| 1 cup | Yellow onion; chopped |
| 1 tablespoon | Garlic; finely chopped |
| 2 teaspoons | Chili powder |
| 1 teaspoon | Ground cumin |
| 15 ounces | Canned tomatoes |
| 16 ounces | Canned black beans; rinsed and drained |
| \N \N | Salt |
| 4 \N | Lime wedge |
| ¼ cup | Cilantro |
| ½ cup | Nonfat yogurt |
| ¼ cup | Thinly sliced green onions |
Combine oil, pepper, and onions in large skillet. Cook, stirring, until golden, about 10 min. Add garlic and cook 1 min. Stir in chili powder and cumin along w/tomatoes and beans. Bring to boil. Cover and cook over low heat 20 minutes. Season to taste w/salt. Garnish w/ yogurt, cilantro, and green onions.
Per serving: 121 Calories; 4g Fat (29% calories from fat); 5g Protein; 19g Carbohydrate; 0mg Cholesterol; 216mg Sodium NOTES : Yellow bell pepper is suggested to add color; may substitute red or even green bell pepper if necessary.
Recipe by: San Jose Mercury News Posted to MC-Recipe Digest by Leslie Arai <realcreepygirl@...> on Mar 19, 1998