Black Bean Chili Recipe

Ingredients

 1 Red Onion, peeled, chopped
 2 Teaspoons Garlic, minced
 2 Teaspoons Extra Virgin Olive Oil
 3 Cans Black Beans, (14-1/2 ounces), rinsed, drained
 1 Can Crushed Tomatoes, (14-1/2 ounces)
 1-1/2 Teaspoons Ground Cumin
 1/4 Cup Fresh Cilantro, chopped
 1 Tablespoon Chipotle Chili in Adobo, pureed
 1 Tablespoon Rice Vinegar
 Sea Salt, to taste
 1/4 Cup Sour Cream

Directions

1

Over medium high heat in a 3- to 4-quart pan, cook the onion and garlic in olive oil, stirring often, until the onion softens and starting to brown which takes approximately 6 to 8 minutes.

2

Add the beans, tomatoes and their juice, cumin, and 1/2 cup water to the onions.

3

Bring the mixture to a boil.

4

Reduce the heat and simmer, stirring occasionally, to blend flavors which takes approximately 15 minutes.

5

Stir in the cilantro, chipotle puree, and rice vinegar.

6

Season with salt to taste.

7

Spoon chili equally into four bowls and top each with 1 tablespoon sour cream and, if desired, with tomato salsa to taste.

8

*To make chipotle puree, whirl a 7-ounce can of chipotle chilies, including the adobo sauce, in a blender or food processor until smooth. Scrape into a plastic container and store airtight in the refrigerator up to 1 week or in the freezer for several months.

Ingredients

 1 Red Onion, peeled, chopped
 2 Teaspoons Garlic, minced
 2 Teaspoons Extra Virgin Olive Oil
 3 Cans Black Beans, (14-1/2 ounces), rinsed, drained
 1 Can Crushed Tomatoes, (14-1/2 ounces)
 1-1/2 Teaspoons Ground Cumin
 1/4 Cup Fresh Cilantro, chopped
 1 Tablespoon Chipotle Chili in Adobo, pureed
 1 Tablespoon Rice Vinegar
 Sea Salt, to taste
 1/4 Cup Sour Cream

Directions

1

Over medium high heat in a 3- to 4-quart pan, cook the onion and garlic in olive oil, stirring often, until the onion softens and starting to brown which takes approximately 6 to 8 minutes.

2

Add the beans, tomatoes and their juice, cumin, and 1/2 cup water to the onions.

3

Bring the mixture to a boil.

4

Reduce the heat and simmer, stirring occasionally, to blend flavors which takes approximately 15 minutes.

5

Stir in the cilantro, chipotle puree, and rice vinegar.

6

Season with salt to taste.

7

Spoon chili equally into four bowls and top each with 1 tablespoon sour cream and, if desired, with tomato salsa to taste.

8

*To make chipotle puree, whirl a 7-ounce can of chipotle chilies, including the adobo sauce, in a blender or food processor until smooth. Scrape into a plastic container and store airtight in the refrigerator up to 1 week or in the freezer for several months.

Black Bean Chili Recipe

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