Chipotle chiles frequently come packaged in adobo sauce (a Mexican-type red sauce) and can be very hot. They're usually found in the Mexican section of your supermarket. Substitute 1/4 teaspoon of ground pepper for the chipotle, if desired.
1 teaspoon olive oil
1 cup finely chopped onion
6 garlic cloves, minced
2 tablespoons chili powder
1 teaspoon minced drained canned chipotle chile in adobo sauce
1/4 teaspoon pepper
1/8 teaspoon salt
2 (15-ounce) cans black beans, drained
2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped
1 (4.5-ounce) can chopped green chiles, drained
Cilantro sprigs (optional)
How to Make It
Heat oil in a large saucepan over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add chili powder and next 6 ingredients (chili powder through green chiles); bring to a boil. Reduce heat, and simmer 15 minutes. Ladle chili into individual bowls, and garnish with cilantro sprigs, if desired.
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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.
This is a very tasty and filling chili. I opted not to use the chipotle but will use it next time and perhaps add some lean ground beef. Very simple and easy to make. Serve with baked pita or tortilla chips or quesadillas. Great weeknight meal. I will be making this again.
This chili is surprisingly spicy! We add an extra can of beans to tone down the heat and make it last a little longer. The good news is that this recipe is fast, easy and healthy. Perfect for a quick weeknight dinner. We make it all the time!
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