Monday, January 17, 2011

Black Bean Tomato Spinach Chili

2 14.5 Oz Cans No Salt Added Black Beans Rinsed/Drained In Colander
1 15 Oz Can of Westbrae Organic Chili Beans or Other Brand Made With Pinto, Kidney, & Black Beans
30 Oz of Rotel Mexican Style Diced Tomatoes With Cilantro & Lime
If you can't find  Rotel then use Canned Diced Tomatoes With Diced Green Chili's, 
Then You Will Have to Add In Your Own Cup of Lime Juice And Cup of Cilantro Instead.
5 Oz Frozen Cut Leaf Spinach
1 Cup Water
1 Cup Arbor Mist Peach Chardonnay
1 TBSP Unsweetened Cocoa Powder
1 TSP Cumin
2 TBSP Splenda
1/4 TSP Adobo Chili Pepper
1 TBSP Frontier Salt Free Chili Powder
1 TSP Ground White Pepper
1 TBSP Paprika
1 TBSP Ground Cinnamon
2 TBSP Dried Celery Leaves
1 TBSP Freeze Dried or Dried Basil Leaves
2 TBSP Minced Garlic
1 Small Diced Onion
2 TBSP White Wine Balsamic Vinegar
1 TBSP Extra Virgin Olive Oil
1 Crockpot

Add Your Oil To The Crockpot
Rinse & Drain All Your Beans 3 Times In A Colander With Water Then Add To Crockpot
Pour Tomatoes Into Crockpot
Add In Spinach, Garlic, Onion, Then Water To Crockpot
Add All Dry Ingredients To Crockpot
Add Chardonnay To Crockpot And Mix Everything With A Wooden or Heatproof Spoon
Set To 4-6 Hours on High And Let Cook

To Keep This Healthy
Crush Up Some Flax & Soy Corn Thins In Place Of Crackers To Sprinkle On Top (Optional)
Grate 1 Oz. of Fresh Kasseri Cheese (Optional)
Optional Top With 1 TBSP of Plain Fat Free Yogurt Instead of High Fat Sour Cream
If you like add in 1 diced fresh avocado or the brand Wholly guacamole as a mix in with your other toppings.

Here Are PIC's of Most of My Ingredients That I Used.

Ready To Cook

Topped With Corn Thins, Yogurt, Kasseri, Guacamole.

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