Black Bean Chili

Photo by James Carrier

Ingredients

1 tablespoon rice vinegar
1 tablespoon canned chipotle chili purée (see below)
¼ cup chopped fresh cilantro
1 ½ teaspoons ground cumin
1 can (14 1/2 oz.) crushed tomatoes
3 cans (14 1/2 oz. each) black beans, rinsed and drained
2 teaspoons olive oil
+ 5 more ingredients
- 2 teaspoons pressed or minced garlic
- 1 onion (8 oz.), peeled and chopped
- Tomato salsa (optional)
- ¼ cup reduced-fat sour cream
- Salt

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...

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