Black Bean Chipotle Chili
This chili is a chipotle off the old block. If you’re looking for something spectacular yet slimming to do with black beans, chili out with this great-tasting recipe that’s loaded with flavor, not fat.
Ingredients
- 1 onion (8 oz.), peeled and chopped
- 2 teaspoon(s) pressed or minced garlic
- 2 teaspoon(s) olive oil
- 43 1/2 cup(s) black beans, rinsed and drained
- 1 13/16 cup(s) crushed tomatoes
- 1 1/2 teaspoon(s) ground cumin
- 1/4 cup(s) chopped fresh cilantro
- 1 tablespoon(s) canned chipotle chili pure
- 1 tablespoon(s) rice vinegar
- 1 dash(es) salt (optional)
- 4 tablespoon(s) reduced-fat sour cream
- 2 tablespoon(s) Tomato salsa (optional)
Instructions
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In a 3- to 4-quart pan over medium-high heat, cook onion and garlic in olive oil, stirring often, until onion is limp and starting to brown, 6 to 8 minutes.
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Add beans, tomatoes and their juice, cumin, and 1/2 cup water; bring to a boil, then reduce heat and simmer, stirring occasionally, to blend flavors, about 15 minutes.
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Stir in cilantro, chipotle pure, and rice vinegar.
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Add salt to taste.
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Spoon chili equally into four bowls and top each with 1 tablespoon sour cream and, if desired, with tomato salsa to taste.
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To make chipotle pure, whirl a 7-ounce can of chipotle chilies, including the adobo sauce, in a blender or food processor until smooth.
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Scrape into a plastic container and store airtight in the refrigerator up to 1 week or in the freezer for several months.
Nutrition
Calories: 10013.22kcalCarbohydrates: 1780.1gProtein: 640.35gFat: 59.6gSaturated Fat: 14.12gCholesterol: 30mgSodium: 40697.01mgFiber: 729.71gSugar: 58.43g
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