Chipotle-Black Bean Chili

Very simple and delicious vegan chili. I used fresh tomatoes, red bell peppers and organic black beans in spicy sauce, drained and rinsed...oh, and a lot more adobo sauce.

One of my favorite chili recipes. I made this the first time when it appeared in the magazine in 1995 and it's been a go-to recipe since. I don't stray from the original except when I feel I want more hea,t I add more chipotle. I usually put a dollop of lowfat sour cream on top and serve it over rice, brown or white

DH and I are great fans of chili and hot dogs. With that in mind, I've been looking for a healthier alternative to canned chili. (I have found relatively health hot dogs from Hebrew National.) This recipe fits the bill perfectly. I usually have all the ingredients on hand, and it goes together in a flash. The only suggestion I would make is rather than garnishing the dish with cilantro, go ahead and throw a tablespoon of minced cilantro into the pot with the other ingredients. Wonderful comfort food for a chilly night.

I make a variant on this recipe a lot, adding more more beans, eliminating the canned green chiles and adding one red/yellow/orange and one green bell pepper (chopped) to the saute with onions and garlic, increasing the chipotle (we like spice), added a big teaspoon of cumin and one of smoked paprika, and using cans of chopped fire-roasted tomatoes. Also, added some lime juice at the end to brighten it up. It's a great recipe for potlucks and parties.

I added 1 t cinnamon and coriander and 1 T cocoa powder to handle the heat. served with homemade corn bread. This is quick, easy and delicious for a cold winter day