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Black Bean Chili

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

Black Bean Chili

Greg DuPree

 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
 1/4 cup reduced-fat sour cream
  Tomato salsa (optional)
Step 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

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

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

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 Serving
Calories 265Calories from Fat 21
% Daily Value *
Total Fat 6.2g10%

Saturated Fat 1.5g8%
Cholesterol 5mg2%
Sodium 709mg30%
Total Carbohydrate 40g14%

Dietary Fiber 10g40%
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.