Set aside leftover chili to use in Black Bean Enchiladas with Tomatillo Sauce.

Recipe by Health March 2002

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Credit: Leigh Beisch

Recipe Summary test

Yield:
serves 4 (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large stockpot or Dutch oven over medium-high heat. Add onions and salt; cook 10 minutes or until onion is soft. Add bell pepper and garlic; cook 5 minutes, stirring frequently.

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  • Remove 1 chile from can and mince; repeat as needed to equal 1 tablespoon. Reserve remaining chiles and sauce for another use.

  • Add minced chile and next 5 ingredients (through tomatoes). Reduce heat to low; simmer 30 minutes, stirring occasionally. Stir in cilantro and lime juice. Reserve 4 cups for the Black Bean Enchiladas.

Nutrition Facts

242 calories; calories from fat 15%; fat 4.2g; saturated fat 0.2g; mono fat 1.3g; poly fat 2g; protein 12g; carbohydrates 40g; fiber 12.6g; iron 4.9mg; sodium 946mg; calcium 117mg.
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