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Black Bean Chili
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Difficulty: Easy
Cuisine: Mexican
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Black Bean Chili

Recipe Tags: Chili Recipes

Date Added: January 04, 2014

Ingredients:

1 Unit Onion 1 onion peeled and chopped (8 oz.)
2 teaspoon Garlic 2 teaspoons minced garlic
2 teaspoon Olive Oil 2 teaspoons olive oil
43 1/2 ounce Canned Black Beans 43 1/2 ounce canned black beans rinsed and drained
14 1/2 ounce Crushed Tomatoes 14 1/2 ounce can crushed tomatoes
1 1/2 teaspoon Ground Cumin Seeds 1 1/2 teaspoons ground cumin seed
1/4 cup Fresh Cilantro 1/4 cup chopped fresh cilantro
1 tablespoon Chili Pepper 1 tablespoon canned chili pepper puree (see below)
1 tablespoon Rice 1 tablespoon rice vinegar
Unit Salt salt
1/4 cup Sour Cream 1/4 cup reduced-fat sour cream or vegan sour cream
Unit Salsa salsa (optional)
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Directions:

1. 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.

2. 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.

3. 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.

4. 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.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Beans, Gluten, Tomato, Rice, Garlic, Hot Pepper, Cilantro, Onion, Olive Oil allergies.
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