Low-Fat Black Bean Chili



8 - 10 Roma (plum) tomatoes

1 Jalapeno pepper

3 medium onions, chopped

4 - 6 cloves garlic, chopped

1 cup (250 ml) red wine

1 1/2 lbs (675 g) lean ground beef or turkey

2 Tbs (30 ml) chili powder

1 Tbs (15 ml) ground cumin

1 Tbs (15 ml) dried oregano

Salt and freshly ground pepper to taste

6 cups cooked or canned black beans, drained and rinsed

2 cups (500 ml) beef broth



Place the tomatoes and jalapeno in a heavy skillet over high heat and

shake the pan occasionally to blacken on all sides. Remove from the

heat and set aside. Meanwhile, combine the onions, garlic, and red

wine in a large pot and cook over moderate heat until the onions are

tender, about 5 minutes. Add the meat and cook an additional 5

minutes, stirring frequently. Peel and core the tomatoes and chop

them roughly. Peel, stem and seed the Jalapeno and add it to the pot

along with the tomatoes. Stir in the chili powder, cumin, oregano,

salt, pepper, beans, and broth. Simmer covered for 45 minutes to 1

hour. Serves 8 to 10.



Bon appetit from the Chef and staff at World Wide Recipes