The Double-Agent Chili

[tammy]

This is one of my favorite recipe because it's easy to make and can be used for two different dishes. And the added benefit of being low-fat. Hurry and make it while bell peppers are still in-season.

Cheating Black Bean Chili

Recipe:
http://www.bayareaveg.org/blog/heartsmart/2005/12/31/soups

First, it is great as a chili on its own. I eat it over rice.

Second, it's yummy as a filling for a burrito. Just be sure to use a slotted spoon so that as you put the filling into the tortilla, it's not too moist. If you like it spicy, add jalapenos and hot sauce.

Third, it freezes well, so I can make my own frozen dinners (with better ingredients, reuseable container, and cheaper than eating out). I also freeze brown rice, and this has been a yummy dinner on those evenings when I am hungry but don't feel like cooking. If I have fresh cilantro, I'll add more after reheating it.

I am going to have to find a good substitution once peppers go out of season. Have gotten addicted to making this in large quantities since it freezes so well.

I have made it with and without the salsa, enjoyed it both ways.


Try it, I think you'll like it!