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Black Bean Chili with Cilantro Cream
Serves 4.  This chili is quick and easy to prepare, using canned black beans.  Add a green
salad and warm cornbread to make a complete meal.

If you have children or guests who do not like spicy food, prepare this dish without any hot
sauce or salsa.  The chili tastes great mild, and those who like spice may add salsa or hot
sauce at the table.

Ingredients
1/2 cup sun-dried tomatoes (not oil packed), chopped finely
1 cup boiling water
4 slices medium-thick bacon, chopped
1 small onion, chopped
2 15-oz. cans black beans, drained (OR 1/2 lb. dry black beans, cooked until soft, and
drained)
2 cups broth (chicken, beef, or vegetable)
2-3 cloves garlic, minced
1/2 tsp. ground cumin
1/4 tsp. hot pepper sauce (OR add salsa at the table)
1 tsp. ground coriander
2 Tbs. lime juice
1/4 cup chopped fresh cilantro
Cilantro cream (recipe follows)
Chopped green onions (optional)

Directions
Combine the dried tomatoes and boiling water.  Let stand for 15-30 minutes to soften
tomatoes.

In a large saucepan, cook bacon and onion until onions are soft. (If you use store-bought
bacon, you may need to drain off some fat.)  Add tomatoes with their liquid, and all
remaining ingredients EXCEPT cilantro, cilantro cream, and chopped green onions.  Stir.  
Bring to a boil.  Reduce heat, cover, and simmer gently for 5 minutes, or until the rest of the
meal is prepared.

Remove from heat.  Stir in chopped cilantro.  Ladle into bowls.  Allow guests to ladle
cilantro cream into their bowls at the table.  Serve with chopped green onions and salsa as
toppings, as desired.  

Cilantro Cream
1/2 cup sour cream or plain yogourt
1 Tbs. minced fresh cilantro
1/2 tsp. ground coriander
2 Tbs. lime juice

Mix all ingredients well, and serve with soup.  You may do this ahead, and refrigerate.

This recipe is adapted from “Colorado Farmers’ Market Cookbook”, given to us by dear
friends, Lucy and David Lewis.