Black Bean Chili

Black Bean Chili
Photo by James Carrier

Ingredients

  • Salt
  • ¼ cup chopped fresh cilantro
  • Salt
  • 1 ½ teaspoons ground cumin
  • ¼ cup chopped fresh cilantro
  • 3 cans (14 1/2 oz. each) black beans, rinsed and drained
  • 1 tablespoon canned chipotle chili purée (see below)
  • + 11 more ingredients
    • 2 teaspoons pressed or minced garlic
    • Tomato salsa (optional)
    • ¼ cup reduced-fat sour cream
    • 3 cans (14 1/2 oz. each) black beans, rinsed and drained
    • 1 tablespoon canned chipotle chili purée (see below)
    • 2 teaspoons pressed or minced garlic
    • 2 teaspoons olive oil
    • 1 onion (8 oz.), peeled and chopped
    • 1 tablespoon rice vinegar
    • 1 can (14 1/2 oz.) crushed tomatoes
    • 1 tablespoon rice vinegar

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...

View full recipe at My Recipes

Comments

Variations on Black Bean Chili

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