* Exported from MasterCook * Lamb And Black Bean Chili Recipe By : Weight Watchers Magazine, Feb 1997 Serving Size : 10 Preparation Time :0:00 Categories : Lamb Chili Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 11 Corn tortillas (6") 3 tb Blanched almonds 2 tb Sesame seeds 1/4 c Unsalted pumpkin seed kernels 1 1/2 lb Lean boned leg of lamb Cooking spray 1 c Onion -- chopped 2 tb Jalapeno -- seeded, minced 3 cl Garlic -- minced 1 tb Chili powder 1 1/2 ts Ground cinnamon 1/2 ts Ground cloves 1/2 ts Ground cumin 1/2 c Water 43 1/2 oz No-salt-added tomatoes - (3 cans) -- - undrained & chopped 1 oz Sweet baking chocolate -- - chopped 45 oz Black beans (3 cans) -- - drained Preheat oven to 350°F. Place 6 corn tortillas on a large baking sheet; bake at 350°F for 8 minutes or until crisp. Repeat procedure with remaining 5 tortillas; set aside. Place almonds and sesame seeds on a large baking sheet; bake at 350°F for 5 minutes. Add pumpkin seed kernels; bake an additional 10 minutes. Combine 1 toasted corn tortilla, almonds, sesame seeds, and pumpkin seed kernels in a food processor; process until mixture is finely ground. Spoon mixture into a bowl; set aside. Trim far from leg of lamb; cut lamb into 3/4 inch cubes. Coat a large Dutch oven with cooking spray, and place over medium-high 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 paper towel. Recoat pan with cooking spray; place over medium heat until hot. Add onion, jalapeno pepper, and garlic; saute 3 minutes. Add chili powder, cinnamon, cloves, and cumin; saute 1 minute. Place onion mixture in a food processor; add 1/2 cup water, and process until smooth. Return pureed onion mixture to pan. Place chopped tomatoes in Food processor, and process until smooth. Pour pureed tomatoes into pan. Add ground tortilla mixture and chocolate to pan, and cook over low heat 4 minutes or until chocolate melts, stirring constantly. 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). Exchanges: 1 B, 3 P/M, 1 FA, 1 FR/V, 60 C Per serving: 351 Cal (26% CFF); 25.7 g Pro; 10.3 g Fat; 2.8 g Sat fat; 41.3 g Carbs; 57 g Fib; 45 mg Chol; 4.8 mg Iron; 304 mg Sod; 158 mg Calc - - - - - - - - - - - - - - - - - -