Labadie Recipe Database

Name Black Bean Chili Number of People 4 List of Ingredients 1 onion (8 oz.), peeled and chopped 2 tsp. minced garlic 2 tsp. olive oil 3 can (14 oz. each) black beans, rinsed and drained 1 can (14 oz) crushed tomatoes 1 1/2 tsp. ground cumin 1/4 cup chopped fresh cilantro 1 T canned chipotle chili puree (see below) 1 T rice vinegar salt 1/4 cup reduced-fat sour cream tomato salsa (optional) Description In large 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 puree, and rice vinegar.  Add salt to taste.  Spoon chili equally into four bowls and top each with 1 T sour cream and, if desire, with tomato salsa to taste. To make chipotle puree, whirl a 7 ounce can of chipotle chilies, including the adobo sauce, in a blender or food processor until smooth.  Scrape into a plastic contained and store airtight in the refrigerator up to 1 week or in the freezer for several months. Time 30 minutes Difficulty (1-5) 1 Notes Per serving:  265 calories, 6.2 g fat, 5 mg cholesterol, 40 g carbohydrate, 709 mg sodium, 14 g protein, 10 g fiber Image