 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Everyone is happy to be included in a black bean chili meal at our house. I serve the chili on top of baked tortilla chips, rice, or corn bread, and dress it up with dollops of sour cream and a sprinkle of coarsely chopped cilantro. -Robin Johnson, Portland, OR Ingredients:
1 tablespoon canola oil |
1 3/4 cups finely chopped onion (about 1 large) |
2 garlic cloves, minced |
2 tablespoons chili powder |
2 teaspoons ground cumin |
4 cups canned black beans, rinsed and drained (about 3 cans) |
1 cup water |
1/4 cup bottled chipotle sauce |
1 tablespoon sugar |
1 (28-ounce) can diced tomatoes, undrained |
Directions:
1. Heat canola oil in a small Dutch oven over medium heat. Add onion and garlic; sauté for 6 minutes or just until the onion mixture begins to brown. Add 2 tablespoons chili powder and cumin; cook for 1 minute, stirring constantly. Add beans and the remaining ingredients, stirring to combine. Bring to a boil; reduce heat, and simmer for 30 minutes or until slightly thick, stirring occasionally.
|
|