Black Bean Chili

By Hklbrries

Chipotle chiles are smoked jalapenos that are sold dried or canned in adobo sauce. The canned variety in particular is packed with a lot of flavor but very little fat, so the chilies are perfect for healthy cooking. Puree a can and keep it in the refrigerator to have on hand for adding smoky, pickled heat to beans, soups and stews; for stirring into mayonnaise to spread on sandwiches; or for adding spice and depth to any fresh or jarred salsa. A few tablespoons of this complex chili puree go a long way toward seasoning dishes like meatless black bean chili.

Ingredients

• 1 (8 ounce) onion, peeled and chopped
• 2 tsp pressed or minced garlic
• 2 tsp olive oil
• 3 cans (14 1/2 ounces each) black beans, rinsed and drained
• 1 can (14 1/2 ounces) crushed tomatoes
• 1 1/2 tsp ground cumin
• 1/4 cup chopped fresh cilantro
• 1 tbsp canned chipotle chili puree
• 1 tbsp rice vinegar
• 1/4 cup reduced-fat sour cream
• Tomato salsa, optional

Details

Servings 4

Preparation

Step 1

To make chipotle puree: Whirl a 7 ounce can of chipotle chiles, 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.

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.

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.

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