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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 16 |
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This is easy enough to make after a busy day at work. The chipotle makes it taste like it's been simmering all day. From Sunset Magazine Ingredients:
1 onion, peeled and chopped (8 oz.) |
2 teaspoons minced garlic |
2 teaspoons olive oil |
3 (14 1/2 ounce) cans black beans, rinsed and drained |
1 (14 1/2 ounce) can crushed tomatoes |
1 1/2 teaspoons ground cumin |
1/4 cup chopped fresh cilantro |
1 tablespoon canned chipotle chili puree (see below) |
1 tablespoon rice vinegar |
salt |
1/4 cup reduced-fat sour cream or 1/4 cup vegan sour cream |
salsa (optional) |
Directions:
1. 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.
2. 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.
3. Stir in cilantro, chipotle purée, 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.
4. To make chipotle purée, 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.
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