Blackbean chili salad

1 servings

Ingredients

Quantity Ingredient
1 pack Black beans -- 12 oz.
2 cups Onion -- chopped divided
12 eaches Cloves garlic -- chopped
Divided
2 cans Whole tomatoes
(20 oz. each),chopped,
Undrained
Tortilla chips
1 cup Cheddar cheese -- grated
1 cup Lettuce -- thinly sliced
1 pounds Ground beef
1 each Green pepper -- chopped
1 teaspoon Salt
1 teaspoon Black pepper
1 tablespoon Chili powder
1½ tablespoon Ground cumin
⅛ teaspoon Red pepper -- crushed
1 each Avocado -- mashed
½ cup Sour cream

Directions

ACCOMPANIMENTS

In large cast-iron pot, cover the black beans with water and bring to a boil. Turn off heat; let the beans soak for at least 4 hours. Turn on heat; add 1-½ cups onions and 8 cloves garlic; simmer until beans are tender. Drain liquid from beans. (Beans can be cooked in advance and frozen until needed. Add tomatoes to beans and cook on low heat. Meanwhile, brown ground beef in skillet with remaining onion, green pepper, 4 cloves garlic, salt, pepper, chili powder, cumin and red pepper. Drain off fat and add meat mixture to beans and tomatoes. Heat through. Serve on individual plates garnished with accompaniments, as desired. Diabetic Exchanges: One serving equals 3 protein, 2 bread, 2 vegetable, 2 fat; also 394 calories, 550 mg sodium, 73 mg choleslerol, 41 gm carbohydrate, 28 gm protein, 18 gm fat. Yield: 8 servings.

Recipe By : Country Woman

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