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Mexican Black-Bean Chili

Yield 6 servings (serving size: 1 1/3 cups)
You can eliminate the quick-cook method for the black beans if you soak them overnight.

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

Nutrition Information

  • calories 362
  • caloriesfromfat 11 %
  • fat 4.4 g
  • satfat 1.9 g
  • monofat 1.1 g
  • polyfat 1 g
  • protein 19.5 g
  • carbohydrate 67 g
  • fiber 14 g
  • cholesterol 0.0 mg
  • iron 7.2 mg
  • sodium 539 mg
  • calcium 168 mg

How to Make It

  1. 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.

  2. 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.