Greg DuPree

YieldsMakes 6 cups; about 4 servings

Serve a delicious vegetarian chili recipe for your next low-key gathering.

How to Make It

Step 1
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.

Step 2
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.

Step 3
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.

Step 4
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.

Ingredients

 1 onion (8 oz.), peeled and chopped
 2 teaspoons pressed or minced garlic
 2 teaspoons olive oil
 3 cans (14 1/2 oz. each) black beans, rinsed and drained
 1 can (14 1/2 oz.) crushed tomatoes
 1 1/2 teaspoons ground cumin
 1/4 cup chopped fresh cilantro
 1 tablespoon canned chipotle chili purée (see below)
 1 tablespoon rice vinegar
  Salt
 1/4 cup reduced-fat sour cream
  Tomato salsa (optional)

Directions

Step 1
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.

Step 2
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.

Step 3
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.

Step 4
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.

Black Bean Chili