Blackbean chili salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Black beans -- 12 oz. |
| 2 | cups | Onion -- chopped divided |
| 12 | eaches | Cloves garlic -- chopped |
| Divided | ||
| 2 | cans | Whole tomatoes |
| (20 oz. each),chopped, | ||
| Undrained | ||
| Tortilla chips | ||
| 1 | cup | Cheddar cheese -- grated |
| 1 | cup | Lettuce -- thinly sliced |
| 1 | pounds | Ground beef |
| 1 | each | Green pepper -- chopped |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Black pepper |
| 1 | tablespoon | Chili powder |
| 1½ | tablespoon | Ground cumin |
| ⅛ | teaspoon | Red pepper -- crushed |
| 1 | each | Avocado -- mashed |
| ½ | cup | Sour cream |
Directions
ACCOMPANIMENTS
In large cast-iron pot, cover the black beans with water and bring to a boil. Turn off heat; let the beans soak for at least 4 hours. Turn on heat; add 1-½ cups onions and 8 cloves garlic; simmer until beans are tender. Drain liquid from beans. (Beans can be cooked in advance and frozen until needed. Add tomatoes to beans and cook on low heat. Meanwhile, brown ground beef in skillet with remaining onion, green pepper, 4 cloves garlic, salt, pepper, chili powder, cumin and red pepper. Drain off fat and add meat mixture to beans and tomatoes. Heat through. Serve on individual plates garnished with accompaniments, as desired. Diabetic Exchanges: One serving equals 3 protein, 2 bread, 2 vegetable, 2 fat; also 394 calories, 550 mg sodium, 73 mg choleslerol, 41 gm carbohydrate, 28 gm protein, 18 gm fat. Yield: 8 servings.
Recipe By : Country Woman