Black Bean Chili
  • Servings: 6
  • 1 (8oz)onion, chopped
  • 2 tsp pressed or minced garlic
  • 2 tsp olive oil
  • 3 (14.5oz) cans of Black Beans rinsed and drained
  • 1 (14.5oz) can crushed tomatoes
  • 1 1/2 tsp ground cumin
  • 1/4 cup chopped fresh cilantro
  • 1 TBSP canned chipotle chili puree (see below)
  • 1 TBSP rice vinegar
  • salt to taste
  • 1/4 cup sour cream
  • tomatoe salsa (optional)
  1. 1) In a 3 to 4 quart pan over medium-high heat, cook onion and garlic in olive oil until tender.
  2. 2) Add beans, tomatoes and their juice, cumin and 1/2 cup water; bring to a boil, then reduce heat and simmer occasionally, to blend flavors (about 15 minutes).
  3. 3) Stir in cilantro, chipotle puree and rice vinegar.
  4. Add salt to taste.
  5. Spoon chili into bowls with 1 tablespoon of sour cream and, if desired, with tomatoe salsa to taste.
  6. *** To make chipotle puree, whirl a 7 oz can of chipotle chili, including adobo sauce, in a blender or food proscesser until smooth.
  7. Scrape into container and store air tight in the refridgerator up to 1 week or in a freezer for several months.
Just received this recipe from our local newspaper recipe challenge. I have not made it yet but it sounds like it could be a winner.Good Luck !!