Ingredients
Directions
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.
Add the beans, tomatoes and their juice, cumin, and 1/2 cup water to the onions.
Bring the mixture to a boil.
Reduce the heat and simmer, stirring occasionally, to blend flavors which takes approximately 15 minutes.
Stir in the cilantro, chipotle puree, and rice vinegar.
Season with salt to taste.
Spoon chili equally into four bowls and top each with 1 tablespoon sour cream and, if desired, with tomato salsa to taste.
*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
Directions
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.
Add the beans, tomatoes and their juice, cumin, and 1/2 cup water to the onions.
Bring the mixture to a boil.
Reduce the heat and simmer, stirring occasionally, to blend flavors which takes approximately 15 minutes.
Stir in the cilantro, chipotle puree, and rice vinegar.
Season with salt to taste.
Spoon chili equally into four bowls and top each with 1 tablespoon sour cream and, if desired, with tomato salsa to taste.
*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.
