With the weather cooling down, what other way to warm up other than a bowl of warm black bean chili for lunch or dinner.
Ingredients
- 1 onion (8 oz.), peeled and chopped
- 2 teaspoons minced garlic
- 2 teaspoons olive oil
- 3 cans (14 1/2 oz. each) black beans, well rinsed and drained
- 1 can (14 1/2 oz.) crushed tomatoes
- 1 1/2 teaspoons ground cumin
- 1/4 cup chopped fresh cilantro
- 1 tablespoon canned chipotle chili purée*
- 1 tablespoon rice vinegar
- 1/4 cup reduced-fat sour cream (optional)
- Salt to taste
- Tomato salsa (optional)
Preparation
- In a 3 to 4-quart pan over medium-high heat, cook onion and garlic in olive oil, stirring often until the onion is limp and starting to brown, 6 to 8 minutes.
- 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 for about 15 minutes.
- Stir in cilantro, chipotle purée, and rice vinegar. Add salt to taste. Spoon chili equally into four bowls and top each with 1 teaspoon sour cream and, if desired, with tomato salsa to taste.
*To make the chipotle purée, whirl a 7-ounce can of chipotle chilies, including the adobo sauce, in a blender or food processor until smooth. This can be stored in the refrigerator up to 1 week or in the freezer for several months.
Nutritional Information
Amount per serving; 1 serving= 6 oz
Calories: 265, Calories from fat: 21%, Protein: 14g, Fat: 6.2g, Saturated fat: 1.5g, Carbohydrate: 40g, Fiber: 10g, Sodium: 709mg, Cholesterol: 5mg
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