amitymamaThe Attachment Parenting Community

~Jenn~ · 04-24-2006, 06:34 PM

I got a set of recipe cards that came with some type of bread mix and in the set was a recipe for black bean chili. We ate it several times this winter and loved it! Well, now it seems I've lost the recipe card

I can remember the basics, but would love the full recipe. Does anyone have it? I don't need the card, just the recipe.

TIA!!!

jessica_momof7 · 04-24-2006, 07:08 PM

these ingredients look familiar?

Ingredients:

1 medium onion
1 red bell pepper
1 jalapeno pepper
Fresh cilantro
Vegetable oil
2 garlic cloves
1 cans (15 ½ oz. each) black beans
1 can (14 – 14 ½ oz) fat-free vegetable broth
1 lime
Ground cumin
Queso fresco (optional)

~Jenn~ · 04-25-2006, 10:00 AM

yes! but it had a can of refried beans in it too...

Just1Day@Atime · 04-25-2006, 10:16 AM

ohhh This sounds good, lemme know when you find the recipe with refried beans in it...... I'd like to try it out this week if possible hehe

lovingmomma · 04-25-2006, 10:27 AM

I found this.....not under pampered chef though....I can't find anything in pampered chef recipes...sorry!!

Meat-Free Three Bean Chili
Prep Time: 30 min
Cook Time: 20 min
Level of Difficulty: Easy

2 Tbsp olive oil
1 medium onion(s), chopped
1 medium bell pepper(s), chopped
1 medium jalapeno pepper(s), seeded and minced
4 medium garlic clove(s), minced
1 cup vegetable broth
32 oz canned crushed tomatoes
14 oz canned black beans, rinsed and drained
14 oz canned kidney beans, rinsed and drained
1 Tbsp ground cumin
2 Tbsp chili powder
1 Tbsp hot pepper sauce
1 tsp kosher salt
1 cup refried beans

1. Over moderate heat, add oil to a deep pot. Add onion and peppers. Sauté for 3 to 5 minutes to soften vegetables, adding garlic at the last minute.
2. Deglaze pan with broth. (Note: To deglaze, heat the broth in the pan and then swirl it around to loosen up the browned bits of food on the bottom.) Add tomatoes, black beans and red kidney beans, stirring to combine.
3. Season chili with cumin, chili powder, hot sauce and salt.
4. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili with optional toppings like shredded cheese, chopped green onions and reduced-fat sour cream, if desired. Yields about 1 1/4 cups per serving.

jessica_momof7 · 04-25-2006, 10:46 AM

Ingredients:

1 medium onion
1 red bell pepper
1 jalapeno pepper
Fresh cilantro
Vegetable oil
2 garlic cloves
1 cans (15 ½ oz. each) black beans
1 can refried beans
1 can (14 – 14 ½ oz) fat-free vegetable broth
1 lime
Ground cumin
Queso fresco (optional)

1 cup onion-Using Cutting Board and Food Chopper, chop 1 cup measured in Small Batter Bowl.
1 cup red bell pepper-Using Utility Knife, coarsely chop bell pepper. Add to onion using Handy Scraper.
2 Tbsp jalapeno pepper-Finely chop using the Food Chopper.
2 Tbsp fresh cilantro-Snip cilantro using Kitchen Shears in Prep Bowl.
1 tsp. oil Measure all teaspoon.
Heat oil in Professional Medium (3 qt) Saucepan over medium heat.
2 garlic cloves-Press garlic directly in the pan using the Garlic Press.
Add onion, bell pepper, jalapeno pepper. Cook and stir 3 minutes using Bamboo spoons, Spatula, or Nylon Tool.
black beans-Open with Smooth Edge Can Opener. Add to pan.
Using Small Colander, drain and rinse beans.
Refried beans-Rubber Scraper. Add to pan.
Vegetable broth-Add to pan.
1 tbsp Lime Juice-Add to pan.
1 tsp cumin-Add to pan. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.
Queso Fresco-Remove from heat; stir cilantro into chili. Let guests ladle their own chili into bowls using Nylon Ladle and sprinkle with cheese using Deluxe Cheese Grater, if desired.
Yields 4 servings (about 6 ½ cups)

sorry-these are pc directions!

~Jenn~ · 04-25-2006, 11:47 AM

Thank you so much, Jessica!!!

Glitterbeam · 04-25-2006, 11:53 AM

What's Queso fresco? That recipe sounds yum!