Black Bean Chili with Spicy Tomato Salsa
Source of Recipe
Suzanne Somers
Recipe Introduction
Food Group: Meatless Main Dishes
Black Bean Chili with Spicy Tomato Salsa
CARBOS AND VEGGIES; LEVEL ONE
SERVES 6
Serve with lavash bread or a fat-free whole wheat tortilla. This is yummy and contains no added fat! Use leftover chili the next day spooned inside a warmed whole wheat tortilla with salsa to make a black bean burrito.
List of Ingredients
BLACK BEAN CHILI
1 pound dried black beans, soaked overnight and drained, or fresh black beans (they can be used immediately)
1 medium onion (diced)
3 garlic cloves (minced)
4 serrano chilies (finely chopped)
Salt and freshly ground black pepper
SPICY TOMATO SALSA
4 medium tomatoes (diced)
1/2 medium cucumber (diced)
1 bunch cilantro (coarsely chopped)
1 medium red onion (diced)
2 serrano chilies (finely chopped)
1 garlic clove (minced)
Juice from 2 limes
Recipe
Food Group: Meatless Main Dishes
Black Bean Chili with Spicy Tomato Salsa
CARBOS AND VEGGIES; LEVEL ONE
SERVES 6
Serve with lavash bread or a fat-free whole wheat tortilla. This is yummy and contains no added fat! Use leftover chili the next day spooned inside a warmed whole wheat tortilla with salsa to make a black bean burrito.
Place the beans in a large stockpot. Add water until the level is 2 inches above the beans. Add the onion, garlic, and chilies. Turn the heat to high. As the beans heat up, skim the foam off the top. When the beans come to a boil, turn the heat to low and simmer until tender, about 1 hour. Season with salt and pepper.
Gently combine all the salsa ingredients in a nonreactive bowl and set aside for the flavors to combine, about 30 minutes.
Serve chili in bowls with a large spoonful of salsa.
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