Mexican Black-Bean Chili

You can eliminate the quick-cook method for the black beans if you soak them overnight.

Yield: 6 servings (serving size: 1 1/3 cups)

Ingredients

• 1  pound  dried black beans
• 2  cups  chopped onion
• 1  cup  (1/2-inch) pieces yellow bell pepper
• 1  cup  (1/2-inch) pieces red bell pepper
• 1  cup  (1/2-inch) pieces green bell pepper
• 1  tablespoon  chili powder
• 2  teaspoons  cumin seeds
• 2  teaspoons  dried oregano
• 1  teaspoon  salt
• 1/2  teaspoon  ground cinnamon
• 1  (15-ounce) can Italian-style tomatoes, undrained and chopped
• 1 1/2  ounces  semisweet chocolate, coarsely chopped
• 4  garlic cloves, minced
• 2  jalapeño peppers, seeded and chopped
• 2  bay leaves
• 1  cup  minced fresh cilantro
• 1  to 2 teaspoons hot sauce

Preparation

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans.

Place beans and next 14 ingredients (beans through bay leaves) in an electric slow cooker. Cover with lid, and cook on low heat for 8 hours. Stir in cilantro and hot sauce.

Nutritional Information

Calories:

362 (11% from fat)

Fat:

4.4g (sat 1.9g,mono 1.1g,poly 1g)

Protein:

19.5g

Carbohydrate:

67g

Fiber:

14g

Cholesterol:

0.0mg

Iron:

7.2mg

Sodium:

539mg

Calcium:

168mg