One-Pot Spicy Black Bean Chili

Serve this spicy dish with crunchy tortilla chips or a pan of warm cornbread.

Yield: Serves 4


  • 1 onion, chopped
  • 2 teaspoons garlic, minced
  • 2 teaspoons olive oil
  • 3 (16-oz.) cans black beans, drained and rinsed
  • 1 (16-oz.) pkg. frozen corn
  • 1 (14 1/2-oz.) can tomatoes with chiles
  • 2 cups water
  • 1 1/2 teaspoon taco seasoning mix
  • 1 (7-oz.) can chipotle chiles in adobo sauce
  • 1 tablespoon rice vinegar
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup sour cream
  • Optional: salsa, fresh cilantro sprigs


  1. In a medium saucepan, sauté onion and garlic in oil over medium-high heat 5 to 7 minutes or until onion softens and begins to brown. Add beans, corn, tomatoes, water and taco seasoning mix. Bring to a boil; reduce heat to low and simmer 15 minutes, stirring occasionally.
  2. Combine chiles in sauce and vinegar in a blender; process until pureed. Stir chile mixture and cilantro into chili, adding more taco seasoning mix if a spicier chili is preferred; heat through. Divide among 4 soup bowls; top with dollops of sour cream. Garnish with salsa and a sprig of cilantro, if desired.
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