Jun. 29, 2011 Whip It Up Wednesday

Whip It Up Wednesday, Chipotle Black Bean Chili

Things are finally back to normal around here. That crazy awful cold is gone, and I had an amazing time in Arizona at the Chicks Who Click conference, sponsored by PPA Charities. It takes me a while to get back into the swing of things, because I need to have all of the laundry done, and the house cleaned before I can do other little things. Now that things are back in order, here's a new recipe we tried last night. Chipotle Black Bean Chili.
Chipotle Black Bean Chili 
"Cooking Light Superfast Suppers" 
Serves 6, Serving size: 2 cups 
2 tsp olive oil 
1 (10 oz pkg) frozen chopped onion (I opted for the bag of frozen onion this time because I had a few cuts on my fingers) 
3 TB minced garlic (Yes, we used that jar of minced garlic, this comes in HANDY!) 
3 TB chili powder 
1 TB minced drained canned chipotle pepper in adobo sauce 
1/2 tsp black pepper 
1/4 tsp salt 
4 (15 oz) cans black beans, rinsed and drained 
4 (14.5 oz) cans no salt added diced tomatoes, undrained 
2 (4.5 oz) cans chopped green chiles, undrained 
*Add Cumin to taste, which makes it taste more like Chili.  
Heat olive oil in a Dutch oven over medium high heat. Add onion and garlic; saute 2 minutes or until tender. 
Add chili powder and next 6 ingredients; bring to a boil. Reduce heat; cover and simmer 15 minutes, stirring occasionally. 
We simmered the chili for about 30 min. to give all the spices more time to mix together.  
Cal: 250 Fat: 3.6 g Protein: 12.4g Carb: 43.6g Fiber: 15.9g Chol: 0mg Iron: 5.2 mg Sodium: 1086mg; Cal: 126mg  
Here is another recipe you can make with the leftover Chili.  
Chicken Enchilada Casserole 
Prep: 12 minutes Cook: 10 minutes 
2 cups chopped cooked chicken breast 
1 (10 oz) can diced tomatoes with green chiles, drained 
1 (10.75 oz) can reduced fat cream of chicken soup, undiluted 
2 1/2 cups Chipotle Black Bean Chili 
6 - 6" corn tortillas 
1/2 cup shredded reduced fat sharp cheddar cheese 
Preheat oven to 450 
Combine first 4 ingredients in a large saucepan. Cook 4 minutes over medium heat or until thoroughly heated. Set aside. 
Layer half of tortillas in an 8" square baking dish coated with cooking spray. Spoon half of chicken mixture onto tortillas. Repeat layers once. Top evenly with cheese. Bake at 450 for 6 minutes or until cheese melts. Yield 4 HUGE servings (Serving size: 1.5 cups) 
(I easily got 6 servings out of this, very filling) 
Calories: 334; Fat: 6.7g; Protein: 28.8g; Carb: 40.7g; Fiber: 7.3g; Chol 54mg; Iron 2.3mg; Sodium: 1054mg; Calc: 241mg
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