Chipotle Black Bean Chili
For our Chipotle Black Bean Chili, we found the beans on sale for 79 cents a pound. In terms of nutrition, black beans are rich in protein and calcium as well as fiber. Serve with green salad and baked tortilla chips. Serves 12.
- 3 cups dried black beans (turtle beans)
- 2 tablespoons olive oil
- 1 large green bell pepper, cored, seeded, finely chopped (about 2 cups)
- 2 large onions, finely chopped (about 6 cups)
- 8 cloves garlic, finely minced (about 1/3 cup)
- 2 large carrots finely chopped (about 2 cups)
- 1 canned chipotle pepper in adobo sauce, seeds discarded, finely chopped
- 1 tablespoons ground cumin
- 2 tablespoons dried oregano leaves
- 1 28-ounce can low-sodium crushed or diced tomatoes
- ¼ cup white vinegar
- 1 teaspoon pepper
- Suggested garnish: finely chopped red or green onion or cilantro with a dollop of nonfat sour cream or Greek yogurt.
- Rinse beans 2 or 3 times. Then, place in a very large pot, add half each of the green pepper and garlic and cover with 3 quarts of hot water. Cover the pot and bring to a gentle boil, then simmer for 90 minutes or until beans are tender, but still firm. This cooking method replaces soaking the beans overnight.
- Place olive oil in another large skillet and sauté remaining green pepper, garlic, onions, and carrots until very tender, 20-30 minutes.
- Add cumin, oregano, tomatoes, vinegar and chipotle to sautéed vegetables and simmer 10 more minutes.
- Add vegetables to the beans and cook over medium-low heat, stirring often, until beans can be mashed with a spoon, 10-20 minutes.
- Use a blender or food processor to puree 3-4 cups of chili and add back into pot, mixing it all together. Dish up, garnish, and serve.
THE SEASONED COOK This recipe can be made in advance. It holds in the refrigerator for up to a week and in the freezer for up to 2 months. Time constraints? Use 6 cans of low-sodium black beans, rinsed. And grab a bag of baked tortilla chips instead of making your own.