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Black Bean Chili

Yield 6 servings (serving size: about 1 cup)
"Everyone is happy to be included in a black bean chili meal at our house. I serve the chili on top of baked tortilla chips, rice, or corn bread, and dress it up with dollops of sour cream and a sprinkle of coarsely chopped cilantro." -Robin Johnson, Portland, OR

Ingredients

  • 1 tablespoon canola oil
  • 1 3/4 cups finely chopped onion (about 1 large)
  • 2 garlic cloves, minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 4 cups canned black beans, rinsed and drained (about 3 [15-ounce] cans)
  • 1 cup water
  • 1/4 cup bottled chipotle sauce
  • 1 tablespoon sugar
  • 1 (28-ounce) can diced tomatoes, undrained

Nutrition Information

  • calories 172
  • caloriesfromfat 16 %
  • fat 3 g
  • satfat 0.3 g
  • monofat 1.5 g
  • polyfat 0.9 g
  • protein 8 g
  • carbohydrate 35.5 g
  • fiber 11.1 g
  • cholesterol 0.0 mg
  • iron 3.3 mg
  • sodium 878 mg
  • calcium 95 mg

How to Make It

  1. Heat canola oil in a small Dutch oven over medium heat. Add onion and garlic; sauté for 6 minutes or just until the onion mixture begins to brown. Add 2 tablespoons chili powder and cumin; cook for 1 minute, stirring constantly. Add beans and the remaining ingredients, stirring to combine. Bring to a boil; reduce heat, and simmer for 30 minutes or until slightly thick, stirring occasionally.