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Spicy Black Bean Chili
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 or important foods section of your supermarket. Substitute ¼ teaspoon of ground pepper for the chipotle (for a total of ½ teaspoon) if you want a milder version. For deeper flavor, chop plenty of cilantro stems and leaves for your final topping.
Serves 4, 1½ cups each.
Total Fat 2.7 g
Satfat 0.5 g
Monofat 1 g
Polyfat 0.8 g
Protein 13.8 g
Carbohydrate 46.6 g
Fiber 7.6 g
Cholesterol 0.0 mg
Iron 4.3 mg
Sodium 613 mg
Calcium 131 mg
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
¼ teaspoon pepper
⅛ teaspoon salt
2 (15-ounce) cans black beans, rinsed and drained
2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped
1 (4.5-ounce) can chopped green chiles, drained
- Heat oil in a large saucepan over medium-high heat. Sauté onion and garlic for 3 minutes or until tender.
- Add chili powder, chipotle, pepper, salt, beans, tomatoes and green chiles to saucepan. Stir well and bring to a gentle boil.
- Reduce heat and simmer 15 minutes.
- Ladle chili into individual bowls and garnish with cilantro sprigs, if desired.
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