Low Fat Bean Recipes
Black-Bean-And Corn Chili With Polenta Recipe
This Black-Bean-And Corn Chili With Polenta Recipe is one of many in
our collection of Low Fat Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, and diabetic recipes. The one thing they
all have in common with this Black-Bean-And Corn Chili With Polenta Recipe, is that they can
all be seen as diet recipes in one form or another.
Remember, this Black-Bean-And Corn Chili With Polenta Recipe will only help you lose weight if you use it as part of a carefully controlled weight loss program.
Others who enjoyed this Black-Bean-And Corn Chili With Polenta Recipe, also visited the following
sections::
Black-Bean-And Corn Chili With Polenta Recipe
Black-Bean-And Corn Chili With Polenta Recipe
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Ingredients:
polenta
1 medium onion, chopped -1/2 cup
2 cloves garlic, minced
3 fresh jalapeno peppers, seeded and chopped -or 1/4 cup chopped canned -jalapeno peppers
1 tbsp cooking oil
1 tsp dried oregano, crushed
3/4 tsp ground cumin
14 1/2 oz mexican-style stewed tomatoes
8 oz reduced-sodium tomato sauce
1/2 cup beer
15 oz black beans, rinsed and drained
1 cup frozen whole kernel corn
1/8 tsp pepper
2 tbsp freshly shredded parmesan cheese
Instructions:
Prepare Polenta. Cool 1 hour. Cover and chill several hours or overnight
till firm.
For chili, cook onion, garlic, and fresh jalapeno, if using, in hot oil in
a large skillet over medium-high heat till tender but not brown. Stir in
oregano and cumin; cook 1 minute more. Drain stewed tomatoes, reserving
juice; set tomatoes aside. Add reserved tomato juice, tomato sauce, and
beer to onion mixture; bring to boiling. Reduce heat; simmer, uncovered,
for 5 minutes.
Coarsely chop stewed tomatoes. Add tomatoes, black beans, corn, canned
jalapenos, if using, and pepper to onion mixture. Simmer, uncovered, 15 to
20 minutes more or till most of liquid is absorbed (mixture should be
thick).
Meanwhile, remove Polenta from pan. Cut into squares; cut each square in
half diagonally. Place on a greased baking sheet. Bake, covered, in a 400°F
oven for 10 to 12 minutes or till heated through.
To serve, place two Polenta triangles on each of four serving plates. Spoon
chili over top. Top with Parmesan cheese.
Makes 4 servings.
Polenta: Bring 2 1/4 cups water to boiling in a saucepan. Combine 3/4 cup
yellow cornmeal, 3/4 cup cold water, and 1/4 teaspoon salt in a small bowl.
Slowly add the cornmeal mixture to the boiling water, stirring constantly.
Cook and stir till mixture returns to boiling. Reduce heat to very low.
Cover and simmer 15 minutes, stirring occasionally. Pour hot mixture into a
greased 8x8x2-inch baking pan.
Nutrition facts per serving: 326 cal,. 5 g total fat (1 g sat. fat), 2 mg
cholesterol, 855 mg sodium, 60 g carbohydrate., 9 g dietary fiber, 14 g
pro. Daily Value: 16% vitamin. A, 100% vitamin. C. 10% calcium, 25% iron.
Busted by Gail Shermeyer <4paws@netrax.net>.
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Preparation Time: 0:00
Servings: 4
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This Black-Bean-And Corn Chili With Polenta Recipe can only help you lose weight if it is part of a carefully controlled diet program.
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If you enjoyed this Black-Bean-And Corn Chili With Polenta Recipe, or any of our other low fat recipes, please let us know. |
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