Black Bean and Dried Tomato Skillet Chili

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* Exported from MasterCook *

 

Black Bean & Dried Tomato Skillet Chili

 

Recipe By :Sonoma Dried Tomatoes

Serving Size : 4 Preparation Time :0:00

Categories : Beans & Legumes

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1 cup chopped onion

1 cup chopped red bell pepper

2 garlic cloves -- minced

2 teaspoons chili powder

1 teaspoon ground cumin

15 or 16-ounce can whole tomatoes in juice

1 cup water

1/2 cup dried tomato bits

two 15-ounce cans black beans -- rinsed and drained

salt and pepper -- to taste

1 cup plain yogurt [soy] -- or more to taste

1/2 cup avocado -- diced

1/4 cup packed fresh cilantro leaves

 

In a large, deep skillet heat oil over medium heat. Add onion and bell pepper.

Cook about 5 minutes, stirring until onion is golden and pepper begins to brown

on edges.

 

Mix in garlic; cook 1 minute. Mix in chili powder and cumin; cook 1 minute. Mix

in tomatoes, water and tomato bits. Heat to boiling, stirring to break up

tomatoes; mix in beans. Cover and cook about 15 minutes over medium-low heat

until slightly thickened. Season with salt and pepper. To serve, spoon into

bowls and top each with yogurt. Garnish with avocado and cilantro.

 

S(Mailing Lists):

" bonni <bonni on 28 Oct 2000 "

 

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Per Serving (excluding unknown items): 160 Calories; 12g Fat (64.2% calories

from fat); 4g Protein; 11g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 48mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0

Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : Posted to SDA-Veg-Recipes

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0