I was craving chili and not about to pay $4/lb for ground beef, so I thought I'd try this instead of my regular chili recipe. This recipe really hit the spot--we didn't miss the meat at all. I am making it again for the third time in two months. The only change I make is to add more tomatoes. The first time I made it I only had a 28 oz can and after I carefully measured out the amount called for in the recipe, I just dumped in the rest, too. Turned out perfect consistency, so I'm sticking with it.
Black Bean Chili
More From Sunset
Amount per serving
- Calories: 265
- Calories from fat: 21%
- Protein: 14g
- Fat: 6.2g
- Saturated fat: 1.5g
- Carbohydrate: 40g
- Fiber: 10g
- Sodium: 709mg
- Cholesterol: 5mg
- 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)
- 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 blend flavors, about 15 minutes.
- 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.
- 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.
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