Black Bean Chili
Beef chunks stewed with tomatoes, black beans and a hint of chocolate, served in a tortilla cup with sour cream.
Yield: 24 servings
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1. Sauté beef, onions and garlic in hot oil to brown beef.
|Beef for Stewing (IMPS/NAMP 135A), diced 3/4-inch||4 1/2 ounces|
|Onions, chopped||1 1/4 pounds|
|Garlic cloves, minced||6|
|Vegetable oil||3 tablespoons|
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2. Mix in chili powder, cumin, coriander, bay leaves, sugar, salt and pepper, stirring to blend. Gradually stir in water, tomatoes, chocolate and beans.
Simmer until beef is tender and mixture is thickened, about 1 hour. Add additional water as needed.
|Chili powder||6 ounces|
|Ground cumin||3 tablespoons|
|Ground coriander||1 tablespoon|
|Whole bay leaves||3|
|Water||1 1/2 quarts|
|Canned tomatoes with liquid, coarsely blended||1 quart|
|Unsweetened chocolate||2 ounces|
|Cooked black beans, drained||3 3/4 quarts|
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3. For each serving: Portion 8 ounces chili into tortilla cup. Garnish with cilantro, sour cream and chili pepper.
|Prepared tortilla cups||24|
|Cilantro sprigs|| as needed|
|Sour cream|| as needed|
|Small chili peppers|| as needed|
Nutrition information per serving: 340 calories; 9 g fat (3 g saturated fat; 4 g monounsaturated fat); 41 mg cholesterol; 899 mg sodium; 44 g carbohydrate; 12 g fiber; 26 g protein; 4.8 mg niacin; 0.4 mg vitamin B6; 1.3 mcg vitamin B12; 6.0 mg iron; 11.0 mcg selenium; 3.9 mg zinc; 61 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron and zinc; and a good source of selenium and choline.