Black Bean Chili
1 pound black beans
2 cups onion (about 2 large), chopped
1 cup red, yellow, or green bell pepper, chopped
3 cloves garlic, crushed
2 teaspoons chili powder
2 teaspoons cumin
2 teaspoons dried cilantro
1 28-ounce can tomatoes
Soak beans according to package directions. Rinse. Add all ingredients except tomatoes to 3 quarts of water. Bring to boil, then reduce to low heat. Simmer for about two hours, until beans are soft and water is gone. Add tomatoes. Cooking until tomatoes are heated. Add salt and pepper to taste. Garnish with fat-free sour cream and chopped scallions.
Each serving contains about 333 calories, 20 g protein, 2 g fat (5 percent calories from fat), 0 mg cholesterol, 63 g carbohydrates, 15 g fiber, and 204 mg sodium. To make this recipe gluten-free, use only spices or condiments that are gluten-free. Read food labels carefully and contact the company if you have any questions.