Spicy Dinner with Malbec Wine

Nacho Rounds

buy a bag of round tortilla chips
spread vegetarian blend refried beans on each chip and place on cookie sheet
spread salsa on each chip and then load with shredded Mexican style cheese.
place a slice of jalapeno on top and bake at 350 degrees until cheese is melted about 10-12 minutes
Serve with sour cream and guacamole dip.

Spicy Black Bean Chili
Prep: 30 minutes Cook: 20 minutes Makes: 4 servings

2 tbsp. extra virgin olive oil
1 tbsp. cumin seeds
2 cups chopped onions
1/2 cup chopped red bell pepper
2 cloves garlic, minced
2 15oz cans black beans, rinsed and drained
1 141/2 oz. can diced Mexican style tomatoes, undrained
1 1/2 cups water
1 tbsp. chili powder
1 tbsp. chopped fresh oregano
2 tsp. paprika
1/2 tsp. crushed red pepper
Kosher salt
freshly ground black pepper
1/2 cup thinly sliced green onion
1/4 cup fat-free dairy sour cream
1/4 c chopped fresh cilantro

1. In a large saucepan, heat olive oil over medium heat.  Add cumin seeds and cook and stir 1 minute.  Stir in chopped onion, red pepper and garlic; cook and stir about 5 minutes or until onion is tender.
2. Stir in Black Beans, undrained tomatoes, the water, chili powder, oregano, paprika, and crushed red pepper.
3. Bring to Boiling, reduce heat, Simmer uncovered 20 minutes.  Stir in fresh oregano.  Season to taste with salt and pepper.
4. Top individual servings with green onion, sour cream, and cilantro.
per serving: 296 cal., 8 g fat, 3 mg chol., 799 mg sodium, 49 g carbs, 13 g fiber, 17 g protein


Serve with a chopped salad of romaine, arugula, shallot, black olive, orange and yellow pepper, shredded Mexican cheese, with balsamic vinegar and olive oil.