Black Bean Chili: The Best Black Bean Chili Recipe from Cook'n

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	Black Bean Chili

Serves: 6

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The flavor of cilantro is distinctive and pungent, but it quickly disappears when cooked, so that's why we stir the cilantro in to the chili after cooking is complete. Serve with flour tortillas and a fresh fruit salad.

   2 cups water
   2 cups apple juice
   1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
   2 tablespoons tomato paste
   1 teaspoon ground cumin
   1/8 teaspoon ground red pepper (cayenne)
   1 large onion, chopped (1 cup)
   2 (4-ounce) cans chopped mild green chilies, drained
   3 (15-ounce) cans black beans, rinsed and drained
   1 medium red bell pepper, chopped (1 cup)
   3 tablespoons chopped fresh cilantro
   1 cup shredded reduced-fat cheddar cheese (4 ounces)

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1. Heat water, apple juice, oregano, tomato paste, cumin, red pepper, onion and chilies to boiling in Dutch oven; reduce heat. Cover and simmer 30 minutes.

2. Stir in beans and bell pepper. Cover and simmer about 10 minutes or until beans are hot. Stir in cilantro. Top each serving with cheese.

1 SERVING: Calories 335 (Calories from Fat 45); Fat 5g (Saturated 3g); Cholesterol 10mg; Sodium 920mg; Carbohydrates 65g (Dietary Fiber 14g); Protein 22g.

From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Black Bean Chili is from the Cook'n Best-Loved Recipes collection. Click here to get this CD or download the recipes right now!

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