Labadie Recipe Database

Labadie Recipe Database

id	682
Name	Black Bean Chili
Main Dish Category	Soups and Stews
Secondary Dish Category	Main Dish,
Main Ingredient	Black Beans
Other Ingredient	Crushed Tomatoes
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
Cooking Type	StoveTop
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
Origin	myrecipes.com
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