|
Title: Spicy Black Bean Chili Categories: Cooking liv, Import Yield: 1 Servings 1 c Long-grain rice 3/4 ts Salt 2 ts Olive oil 4 Scallions; thinly sliced 3 Cloves garlic; minced 1 Pickled jalapeno pepper; -finely chopped 1 Red bell pepper; diced 1 Zucchini; quartered -lengthwise and cut into -1/2-inch pieces 1 cn (14 1/2 oz) no salt added -stewed tomatoes 2 cn (19-oz) black beans; rinsed -and drained 1 cn (5 1/2 oz) reduced sodium -tomato vegetable juice 1/3 c Chopped fresh cilantro -(optional) 2 tb Fresh lime juice 1 ts Chili powder In a medium saucepan, bring 2 1/4 cups of water to a boil Add the rice and 1/4 teaspoon of the salt, reduce to a simmer, cover, and cook until the rice is tender, about 17 minutes. Meanwhile, in a large saucepan, heat the oil until hot but not smoking over medium low heat. Add the scallions, garlic, and jalapeno and cook, stirring occasionally, until the scallions are softened, about 4 minutes. Add the bell pepper and zucchini and cook until crisp tender, about 5 minutes. Stir in the stewed tomatoes, beans, tomato-vegetable juice, cilantro, lime juice, chili powder, and the remaining 1/2 teaspoon salt and cook, stirring occasionally, until the chili is slightly thickened and the flavors are blended, about 7 minutes. Divide the rice among 4 bowls, spoon the chili alongside, and serve. Yield: 4 servings Per Serving: 4g fat, 398 calories, 16g protein, 0mg cholesterol, 988mg sodium Recipe by: Cooking Live Show #CL8967 Posted to MC-Recipe Digest V1 #802 by "Angele and Jon Freeman" |