Directions:
- 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 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 595.26 Kcal (2492 kJ) | ||
| Calories from fat | 168.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.69g | 29% | |
|---|---|---|---|
| Cholesterol | 20.13mg | 7% | |
| Sodium | 99.38mg | 4% | |
| Potassium | 1896.43mg | 40% | |
| Total Carbs | 82.69g | 28% | |
| Sugars | 12.07g | 48% | |
| Dietary Fiber | 19.29g | 77% | |
| Protein | 26.55g | 53% | |
| Vitamin C | 22.1mg | 37% | |
| Iron | 6.8mg | 38% | |
| Calcium | 289.6mg | 29% | |
| Amount Per 100 g | |||
| Calories | 137.08 Kcal (574 kJ) | ||
| Calories from fat | 38.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.3g | 29% | |
|---|---|---|---|
| Cholesterol | 4.63mg | 7% | |
| Sodium | 22.88mg | 4% | |
| Potassium | 436.71mg | 40% | |
| Total Carbs | 19.04g | 28% | |
| Sugars | 2.78g | 48% | |
| Dietary Fiber | 4.44g | 77% | |
| Protein | 6.11g | 53% | |
| Vitamin C | 5.1mg | 37% | |
| Iron | 1.6mg | 38% | |
| Calcium | 66.7mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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