Bean-And-Corn Chili Over Puffed Tortilla (Lf)
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Wmo6n`a?,3iImo.,/*Z-ߑ״-,{x;>~8?ANbt~zG6!cګ<Є B8:;$d2&Oj[rmpzjBfnNb =lc* FQeZZ4F&ROyK NfB{i0 ZF3\dq(:5⠊Q$YWGAjA5S$d}ǚy olvk` 0b'F\AX &N傕2hnN=pbu̚0"d%u*A6j:uR 1sX?Jaq '2~Ij4Kܣ֣O$L~w Xz:8ޟKa ׳v9CbM.4dgK2*=ԗ l:1xK2Om|(ƜMȎ[;iß=LFsm*ңREY2/Ǚk™S.zgZ{pAr$xc!nݔ@L/0cZbdpׂ:4WGNWsF.ޥTwt]/F7M0ne<-K`}ǃkw>GiML\o@UWlJ9>>U5;sHïغ ?>mNNw'ɓ'/~o[q?_|]Ptw%_pzPYt#5,岔jby[/̟e!S2bˍPvM5˚bllI)몄o_+6J "(ܙ@K$ Zvs]]0`P\İk3"Y&_v7@ō*CŹνྰ pϟ.!EQ1UǬ:q-~SЦPQA%`(%RA 5("!VY:fI~/NDeƄ D=u8O6jgSlosK ^9 ,›,_' -5$nV' CS
Bean-And-Corn Chili Over Puffed Tortilla (Lf)
  Chili    Low Fat    Vegetarian  
Last updated 10/4/2011 8:07:32 PM. Recipe ID 33941. Report a problem with this recipe.
Wmo6n`a?,3iImo.,/*Z-ߑ״-,{x;>~8?ANbt~zG6!cګ<Є B8:;$d2&Oj[rmpzjBfnNb =lc* FQeZZ4F&ROyK NfB{i0 ZF3\dq(:5⠊Q$YWGAjA5S$d}ǚy olvk` 0b'F\AX &N傕2hnN=pbu̚0"d%u*A6j:uR 1sX?Jaq '2~Ij4Kܣ֣O$L~w Xz:8ޟKa ׳v9CbM.4dgK2*=ԗ l:1xK2Om|(ƜMȎ[;iß=LFsm*ңREY2/Ǚk™S.zgZ{pAr$xc!nݔ@L/0cZbdpׂ:4WGNWsF.ޥTwt]/F7M0ne<-K`}ǃkw>GiML\o@UWlJ9>>U5;sHïغ ?>mNNw'ɓ'/~o[q?_|]Ptw%_pzPYt#5,岔jby[/̟e!S2bˍPvM5˚bllI)몄o_+6J "(ܙ@K$ Zvs]]0`P\İk3"Y&_v7@ō*CŹνྰ pϟ.!EQ1UǬ:q-~SЦPQA%`(%RA 5("!VY:fI~/NDeƄ D=u8O6jgSlosK ^9 ,›,_' -5$nV' CS



 
      Title: Bean-and-corn chili over puffed tortilla (lf)
 Categories: Low-fat, Vegetarian
      Yield: 4 Servings
 
      4 x  Soft flour tortillas; 7" dia
           -check pkg for ones with
           -no lard
      1 c  Onion; chopped
      2 cl Garlic; finely chopped
    1/2 ts Vegetable oil;
     14 oz Italian-style plum tomatoes;
           -drained
    3/4 ts Ground cumin;
    1/8 ts Fresh ground black pepper;
    1/8 ts Red pepper flakes;
 15 1/4 oz Kidney beans; (reserve 1/4c
           -of liquid)
      4 oz Mild green chilies; chopped
           -drained  -=or=-
    1/2 ts Fresh jalapeno pepper;
      1 c  Frozen whole-kernel corn;
           -thawed
      3 oz Monterey Jack Cheese; lowfat
           -shredded
 
  Arrange tortillas on foil-lined baking sheet. Watching carefully, bake
  tortillas at 450F for 4 to 5 minutes until puffed and lightly golden.
  Reserve. Saute onion and garlic in oil in a 12-inch nonstick skillet
  over medium heat for 3 to 4 minutes.  Add tomatoes, cumin, black
  pepper, red pepper, kidney beans and reserved liquid, and 1/2 of the
  green chilies. Simmer for 5 minutes, stirring often.  Add corn and
  cook 1 minute longer. Place a tortilla on each plate.   Mound about
  3/4 c of chili over each. Sprinkle each with 1/4 of the cheese. Serve
  accompanied by the remaining green chilies. 




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Recipe ID 33941 (Apr 03, 2005)

Wmo6n`a?,3iImo.,/*Z-ߑ״-,{x;>~8?ANbt~zG6!cګ<Є B8:;$d2&Oj[rmpzjBfnNb =lc* FQeZZ4F&ROyK NfB{i0 ZF3\dq(:5⠊Q$YWGAjA5S$d}ǚy olvk` 0b'F\AX &N傕2hnN=pbu̚0"d%u*A6j:uR 1sX?Jaq '2~Ij4Kܣ֣O$L~w Xz:8ޟKa ׳v9CbM.4dgK2*=ԗ l:1xK2Om|(ƜMȎ[;iß=LFsm*ңREY2/Ǚk™S.zgZ{pAr$xc!nݔ@L/0cZbdpׂ:4WGNWsF.ޥTwt]/F7M0ne<-K`}ǃkw>GiML\o@UWlJ9>>U5;sHïغ ?>mNNw'ɓ'/~o[q?_|]Ptw%_pzPYt#5,岔jby[/̟e!S2bˍPvM5˚bllI)몄o_+6J "(ܙ@K$ Zvs]]0`P\İk3"Y&_v7@ō*CŹνྰ pϟ.!EQ1UǬ:q-~SЦPQA%`(%RA 5("!VY:fI~/NDeƄ D=u8O6jgSlosK ^9 ,›,_' -5$nV' CS