Black Bean Chili

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 onion, peeled and chopped (8 oz.)
• 2 teaspoons minced garlic
• 2 teaspoons olive oil
• 3 (14 1/2 ounce) cans black beans, rinsed and drained
• 1 (14 1/2 ounce) can crushed tomatoes
• 1 1/2 teaspoons ground cumin
• 1/4 cup chopped fresh cilantro
• 1 tablespoon canned chipotle chili puree (see below)
• 1 tablespoon rice vinegar
• salt
• 1/4 cup reduced-fat sour cream or 1/4 cup vegan sour cream
• salsa (optional)

Recipe

• 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.