To get the best experience while viewing this site, it is recommended that you upgrade to a modern browser version of Chrome or Firefox.

You may do so by clicking on one of these icons:


southern new mexico surgery center
 
  •  

  •  
    Health Library Explorer
    A B C D E F G H I J K L M N O P Q R S T U V W X Y Z A-Z Listings Contact Us
    Pediatric Health Library
    A B C D E F G H I J K L M N O P Q R S T U V W X Y Z Topic IndexLibrary Index
    Click a letter to see a list of conditions beginning with that letter.
    Click 'Topic Index' to return to the index for the current topic.
    Click 'Library Index' to return to the listing of all topics.

    Black Bean Chili

    (Gluten-free)

    Ingredients

    • 1 pound dry black beans

    • 2 cups chopped onion (about 2 large)

    • 1 cup chopped red, yellow, or green bell pepper

    • 3 cloves garlic, crushed

    • 2 tsp chili powder

    • 2 tsp cumin

    • 2 tsp dried cilantro

    • 1 (28-ounce) can tomatoes

    Directions

    Soak beans according to package directions. Rinse.

    Add all ingredients except tomatoes to 3 quarts of water. Bring to boil, then reduce to low heat. Simmer for about 2 hours, until beans are soft and water is gone. Add tomatoes, cooking until tomatoes are heated through. Add salt and pepper to taste. Garnish with fat-free sour cream and chopped scallions.

    Serves 6

    Each serving contains about 333 calories, 20 g protein, 2 g fat, 0 mg cholesterol, 63 g carbohydrates, 15 g fiber, and 204 mg sodium.

    To make this recipe gluten-free, use only spices or condiments that are gluten-free. Read food labels carefully and contact the company if you have any questions. 

    © 2000-2024 The StayWell Company, LLC. All rights reserved. This information is not intended as a substitute for professional medical care. Always follow your healthcare professional's instructions.
    horizontal line

    Southern New Mexico
    Surgery Center

    2301 Indian Wells Rd. Suite B
    Alamogordo, NM 88310
    www.snmsc.org

    Phone: 575.437.0890
    Fax: 575.437.0905
    Email: info@snmsc.org

    Disclaimer