Black Bean Chili With Spicy Tomato Salsa
|Dried black beans/Fresh black beans, they can be used immediately||1 Pound, soaked overnight and drained|
|Onion||1 Medium, diced|
|Garlic||3 Clove (15 gm), minced|
|Serrano chilies||4 , finely chopped|
|Freshly ground black pepper||To Taste|
|Tomatoes||4 Medium, diced|
|Cucumber||1⁄2 Medium, diced|
|Cilantro||1 Bunch (100 gm), coarsely chopped|
|Red onion||1 Medium, diced|
|Serrano chilies||2 , finely chopped|
|Garlic||1 Clove (5 gm), minced|
|Limes||2 , juiced|
Place the beans in a large stockpot.
Add water until the level is 2 inches above the beans.
Add the onion, garlic, and chilies.
Turn the heat to high.
As the beans heat up, skim the foam off the top.
When the beans come to a boil, turn the heat to low and simmer until tender, about 1 hour.
Season with salt and pepper.
For the salsa:
Gently combine all the salsa ingredients in a nonreactive bowl and set aside for the flavors to combine, about 30 minutes.
Serve chili in bowls with a large spoonful of salsa.
Serving size: Complete recipe
Calories 1846 Calories from Fat 72
% Daily Value*
Total Fat 9 g13.3%
Saturated Fat 2 g9.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 499.2 mg20.8%
Total Carbohydrates 351 g117%
Dietary Fiber 86.7 g347%
Sugars 41.7 g
Protein 110 g220.8%
Vitamin A 226% Vitamin C 251.1%
Calcium 81.3% Iron 154.4%
*Based on a 2000 Calorie diet