Name the Recipe

[Terri-Lynn2]

I was wondering of any one could help me, by posting a recipe for me. The problem I have is that I dont know the name of it. Everytime I flip through my September 2000 magazine I come to page 139, where they advertise for the new complete cooking light cookbook and see that picture of perhaps chilli (not sure) above the cheesecake and think oh that looks so good. I would love to know what that is a picture of and if anyone out there might have the recipe for it, my salivatating (spelling??) taste buds thank you!!

Terri

[Gail]

Sorry. I can't play "Name That Picture," but if you don't get any replies, may I suggest you try e-mailing CL directly and see if someone can help you out... Somewhere on the web site is a "Contact Us" you can try.

Good luck.

[Connie]

It is called Chipotle-Black Bean Chili, and it does look good. I searched for the recipe in the CL site, but they don't have it. I don't know when it was published, but if no one posts it from Master Cook, I will post the recipe. No time to right now as it's time for bed.

[Stacey Strawn]

Here ya go...Enjoy!

Chipotle-Black Bean Chili

INGREDIENTS FOR 4 SERVINGS:
1 teaspoon olive oil
1 cup finely chopped onion
6 garlic cloves, minced
2 tablespoons chili powder
1 teaspoon minced drained canned chipotle chile in adobo sauce
1/4 teaspoon pepper
1/8 teaspoon salt
2 (15-ounce) cans black beans, drained
2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped
1 (4.5-ounce) can chopped green chiles, drained
Cilantro sprigs (optional)

INSTRUCTIONS:
Chipotle chiles frequently come packaged in adobo sauce (a Mexican-type red sauce) and can be very hot. They're usually found in
the Mexican section of your supermarket. Substitute 1/4 teaspoon ground pepper for the chipotle, if desired.

Heat oil in a large saucepan over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add chili powder and next 6
ingredients (chili powder through green chiles); bring to a boil. Reduce heat, and simmer 15 minutes. Ladle chili into individual
bowls, and garnish with cilantro sprigs, if desired. Yield: 4 servings (serving size: 1-1/2 cups).

NUTRITIONAL INFORMATION:
CALORIES 248 (10% from fat); PROTEIN 13.8g; FAT 2.7g (sat 0.5g, mono 1g, poly 0.8g); CARB 46.6g; FIBER 7.6g; CHOL 0mg; IRON 4.3mg; SODIUM 613g; CALC 131mg

[Terri-Lynn2]

Thank you for helping me track down the name and thank you Stacey for typing it in. I cannot believe the wealth of knowledge the people on this bulletin board have. I know what I'll be making for dinner this weekend!
Thanks A Bunch!!!!!

Terri

[Terri-Lynn2]

Pardon my ignorance!!

Does the recipe only call for Black Beans, no other kind of beans or meat? It may state it in the recipe, I have two small children who are both sick, so I am suffering from severe sleep deprivation!! Could you please clarify for me.

Thanks

Terri

[BarbaraL]

Ah yes, the elusive chipotle peppers in adobo sauce! I started searching for them last summer when I wanted to try a CL recipe (got sidetracked by LOVING the pistachio chicken over baby greens in the same issue). Someone posted that you could order them on the Mo Hotta Mo Betta website; guess I'll have to get ordering! Those peppers and that interesting-sounding flour on the "waffles" thread!