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    You are in: Home / Recipes / Momsmom's Black Bean Tamale Chili Recipe
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    Momsmom's Black Bean Tamale Chili

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    SortOfACook's Note:

    I love this recipe while the weather is cold. It's so easy, quick and tastes great; uses just one pot. I don't like bell peppers and now that I've made chili with black beans, I don't expect to make any other kind. The idea of using tamales instead of some kind of ground meat adds to its ease, the juice in the can adds interest to the flavor. It's lazy and saves using a skillet. Fresh tamales would be wonderful, but are not readily available where I live. Probably would taste even better made from scratch, but who has time?! Good for pot luck and tailgating, too.

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    Units: US | Metric


    1. 1
      Open the cans, dump contents into a pot that's big enough [rinse the cans and recycle]. Pull the paper off the tamales and break them up into bite-size pieces. Stir to mix ingredients. Medium heat, let it get hot, stirring occasionally.
    2. 2
      If you're in a hurry just heat and eat, or you can let it simmer for a while. The cilantro tastes best if you add it late.

    Ratings & Reviews:

    • on May 16, 2009


      These few ingredients do indeed cook up into a thick chili. I let it simmer for about 25 min. and it all melded together. The fresh cilantro adds a lot of fresh/sweet flavor to it, too. Thanks SortOfACook, for posting. Roxygirl

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Momsmom's Black Bean Tamale Chili

    Serving Size: 1 (260 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 418.1
    Calories from Fat 85
    Total Fat 9.5 g
    Saturated Fat 3.6 g
    Cholesterol 24.1 mg
    Sodium 985.7 mg
    Total Carbohydrate 62.7 g
    Dietary Fiber 16.7 g
    Sugars 1.4 g
    Protein 22.1 g

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