Serve a delicious vegetarian chili recipe for your next low-key gathering.
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)
How to Make It
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 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.
I ignored The chopped fresh cilantro, chipotle chili purée, and rice vinegar. I modified the recipe a little I added corn, jalapeño, a can of diced tomatos, and the whole can of crushed tomato sauce. Plus I threw all the ingredients in the crockpot and I worked out very well, I put it on low for 4 1/2 hours.
I hardly ever write reviews. This was so good. Fast. Easy. I substituted lime juice for the rice vinegar. My blender/food processor is broken so I just used the adobo sauce in the can instead of making the puree. Yummy.
This is the best black bean chili recipe I've ever made! The chipotle chili puree is a must and 1 tbps is just the right amount of spice. I used 1 cup of vegetable stock instead of 1/2 cup of water, but otherwise followed the recipe. This is a great, hearty vegetarian meal.
I made this chili untested for a charity cook-off at work. I made a double batch, won first prize, and it was gone by the end of the day.
All the flavors blend perfectly--as others have said, the chipotle puree is a must, and the garlic, onion, cumin, and fresh cilantro give it a fresh and spicy-but-not-hot flavor. Very easy and absolutely delicious!
Not only is this the best vegetarian chili I've ever made, it's the best vegetarian chili I've ever EATEN. It's perfect for weeknights -- goes together in a snap. I double the chipotle but still don't find it overly spicy. It's perfect over brown rice or spaghetti, topped with some lowfat sour cream and a little bit of grated cheddar. Yum yum yum, and inexpensive, too.
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