This is from the Moosewood Low Fat Cookbook. It's very filling, and healthy. As a treat, I buy pre-made cornbread from the bakery.
2 cups chopped onions
2 garlic cloves -- minced or pressed
1/2 cup water
1 tablespoon ground cumin
1 tablespoon ground coriander
1 cup prepared Mexican-style red salsa *
2 red and/or green bell peppers -- chopped
3 cups cooked black beans(two 15-ounce cans -- drained and rinsed)
3 cups canned whole tomatoes -- with juice(28-ounce can)
2 cups fresh or frozen corn kernels(11-ounce package)
salt to taste
Tabasco or other hot pepper sauce to -- to taste
1/4 cup chopped fresh cilantro -- or to taste(optiona
*Prepared salsa gives this chili a "finished" flavor without a lot of
cooking. We recommend a clean-, crisp-flavored salsa, such as La Victoria
brand Casera Salsa or Pace brand Picante Sauce.
Serves 4 to 6. Total time: 35 minutes
In a covered soup pot, cook the onions and garlic in the water on high
heat, stirring frequently, for about 5 minutes. Add the cumin and
coriander and stir on high heat for a minute. Stir in the salsa and bell
peppers, lower the heat, cover, and simmer for about 5 minutes, stirring
occasionally. Add the black beans and tomatoes; simmer for 10 minutes.
Add the corn and continue to cook for 10 minutes. Add salt to
taste. Stir in the cilantro, if desired.
We also like this topped with sour cream, or plain yogurt.
Per11-oz serving: 222 calories, 10.7 g protein, 2.0 g fat, 45.7 g
carbohydrates, .3 saturated fatty acids, .7 g polyunsaturated fatty acids,
3.6 g monounsaturated fatty acids, 0 mg cholesterol, 618 mg sodium, 3.8 g
total dietary fiber
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