Sunday, December 7, 2008

Black Bean Chili
By Penny Rich
Serves 4

2-3 teaspoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 each red and green pepper, diced
2 tablespoons chili powder
1 teaspoon ground chipotle powder
½ teaspoon each salt and pepper
2 teaspoons ground cumin
3 cups soy crumbles*
28 ounce crushed tomatoes
2 14.5 ounce can black beans
1 cup water
1/4 cup cilantro, chopped

Heat oil in a large soup pot. Add onions, garlic and peppers. Sauté for 5 minutes, just until the vegetables are wilted.

Add chili, chipotle, cumin, salt and pepper. Cook for 2-3 minutes.

Add remaining ingredients and simmer for 30 minutes.

Serve piping hot with soy jack cheese and cilantro .

*found in the frozen soy section


Local Neighbor said...

That would've been so good today,

penny rich said...

Today also. This is a great dish to make and freeze in one cup quantities. Micro right from the freezer. This comforting snack is very low in fat and packed with protein.