*  Exported from  MasterCook  *
 
                         Lamb-And-Black Bean Chili
 
 Recipe By     : Weight Watchers Magazine, Feb 1997
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Lamb                             Beans & Legumes
                 Chili
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   11                    corn (6 inch) tortillas
    3      tablespoons   blanched almonds
    2      tablespoons   sesame seeds
      1/4  cup           unsalted pumpkinseed kernels
    1 1/2  pounds        lean boned leg of lamb
                         cooking spray
    1      cup           chopped onion
    2      tablespoons   seeded jalapeno pepper -- minced
    3                    garlic doves -- minced
    1      tablespoon    chili powder
    1 1/2  teaspoons     ground cinnamon
      1/2  teaspoon      ground cloves
      1/2  teaspoon      ground cumin
      1/2  cup           water
   43 1/2  ounces        no-salt-added whole tomatoes -- undrained and
                         -- chopped
                         --3 cans
    1      ounce         sweet baking chocolate -- chopped
   45      ounces        black beans -- drained
                         --3 cans
 
 1. Preheat oven to 350 oF. 2. Place 6 corn tortillas on a large baking sheet; b
 ake at 350 oF for 8 minutes or until crisp. Repeat procedure with remaining 5 t
 ortillas; set aside. 3. Place almonds and sesame seeds on a large baking sheet;
  bake at 350o for 5 minutes. Add pumpkinseed kernels; bake an additional 10 min
 utes. 4. Combine 1 toasted corn tortilla, almonds, sesame seeds, and pumpkinsee
 d kernels in a food processor; process until mixture is finely ground. Spoon mi
 xture into a bowl; set aside. 5. Trim far from leg of lamb; cut lamb into 3/4 i
 nch cubes. Coat a large Dutch oven with cooking spray, and place over medium-hi
 gh hear until hot. Add lamb cubes, and saute 5 minutes or until meat is lightly
  browned. Drain in a colander, and set aside. Wipe drippings from pat with a pa
 per towel. 6. Recoat pan with cooking spray; place over medium heat until hot. 
 Add onion, jalapeno pepper, and garlic; saute 3 minutes. Add chili powder, cinn
 amon, cloves, and cumin; saute 1 minute. 7.!
 !
  Place onion mixture in a food processor; add 1/2 cup water, and process until 
 smooth. Return pureed onion mixture to Pan. 8. Place chopped tomatoes in Food p
 rocessor, and process until smooth. Pour pureed tomatoes into pan. Add ground t
 ortilla mixture and chocolate to pan, and cook over low heat 4 minutes or until
  chocolate melts, stirring constantly. 9. Return lamb to pan; cover and simmer 
 1 hour and 15 minutes, stirring occasionally. Add black beans; cover and simmer
  15 minutes. Serve with remaining toasted tortillas.
 
 Yield: 10 servings (serving size: 1 cup chili and 1 tortilla).
 
 Per serving: 1 B, 3 P/M, 1 FA, 1 FR/V, 60 C.
 
 CAL 351 (26% from fat); PRO 25.7 g; FAT 10.3 g (sat 2.8 g); CARB 41.3 g; FIB 5.
 7 g; CHOL 45 mg; IRON 4.8 mg; SOD 304 mg; CALC 158 mg.
 
 
 
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