[Food Tip: A bonanza of soluble fiber, black beans help keep blood sugar levels on an even keel, staving off hunger and helping to maintain energy levels throughout the day.]
Move over traditional red bean chili, black beans are here to stay. This recipe will satisfy the chili connoisseur. Fresh hot cornbread with honey is the perfect compliment to this meal.
1 recipe for Black Beans with Cumin and Chipotle Peppers
4 (4-ounce) boneless, skinless chicken breasts, boiled and diced
2 (10-ounce) cans Mexican Diced Tomatoes & Green Chiles
1/2 teaspoon ground cinnamon
2 teaspoons canned chipotle peppers in adobo sauce, diced (or 1 teaspoon crushed dried Chipotle peppers)
1 cup water
*Optional – low-fat cheddar cheese, grated
*Optional – baked tortilla chips, crushed
*Optional – lime wedges
1) In a large soup pot, over medium-high heat, add all the above ingredients, except for cheddar cheese, tortilla chips, and lime wedges. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes.
2) Spoon chili into soup bowls.
3) Place low-fat cheddar cheese and crushed tortilla chips into separate bowls and use as chili’s toppings. Use the lime wedges to squeeze juice into chili for added zest! Makes10 (approximately 1 cup) servings.
Nutritional Analysis per serving: 207 Calories; 16 percent fat (3.7 grams); < 1 gram saturated fat; 33 percent protein; 51 percent carbohydrate; 7 grams fiber.