Black Bean Chili

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  • 1 (8oz)

    onion peeled and chopped

  • 2 teaspoons

    pressed or minced garlic

  • 3 cans (14.5 oz each)

    black beans, rinsed and drained

  • 1 can (14.5 oz)

    crushed tomatoes

  • 1 teaspoon

    ground cumin

  • 1 cup

    chopped fresh cilantro

  • 1 tablespoon

    canned chipotle chili puree

  • 1 tablespoon

    rice vinegar

  • 1 cup

    reduced-fat sour cream (optional)

  • Tomato salsa

  • Salt to taste

  • 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.

  • 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.

  • Stir in cilantro, chipotle puree, 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.