Thursday, October 30, 2008

Shrimp & black bean chili

I made this tonight but probably won't make it again. The shrimp really messed it up. It's hard to get good shrimp here.

Shrimp 'n' Black Bean Chili
Serving Size : 4cooking spray
1/2 cup chopped onion
1/2 cup chopped green pepper
15 oz canned black beans -- rinsed and drained
14 1/2 oz diced tomatoes -- undrained
1 cup fat-free chicken broth
1/3 cup picante sauce
1 teaspoon ground cumin
1/2 teaspoon dried basil
1/2 pound cooked shrimp -- peeled and deveined

Spray large saucepan with cooking spray. Saute’ onion and green pepper for 4-5 minutes or until crisp-tender. Stir in the beans, tomatoes, broth, picante sauce, cumin and basil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. Add shrimp; simmer 3-4 minutes longer or until heated through. Serve with rice if desired. (Add POINTS for rice, not Included in nutritional facts.) Per Serving (excluding unknown items): 188 Calories; 2g Fat (9.0% calories from fat); 22g Protein; 22g Carbohydrate; 7g Dietary Fiber; 111mg Cholesterol; 748mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat.

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