onion peeled and chopped
pressed or minced garlic
3 cans (14.5 oz each)
black beans, rinsed and drained
1 can (14.5 oz)
chopped fresh cilantro
canned chipotle chili puree
reduced-fat sour cream (optional)
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.