Black Bean Chili
1 (8oz)onion, chopped
2 tsp pressed or minced garlic
2 tsp olive oil
3 (14.5oz) cans of Black Beans rinsed and drained
1 (14.5oz) can crushed tomatoes
1 1/2 tsp ground cumin
1/4 cup chopped fresh cilantro
1 TBSP canned chipotle chili puree (see below)
1 TBSP rice vinegar
salt to taste
1/4 cup sour cream
tomatoe salsa (optional)
1) In a 3 to 4 quart pan over medium-high heat, cook onion and garlic in olive oil until tender.
2) Add beans, tomatoes and their juice, cumin and 1/2 cup water; bring to a boil, then reduce heat and simmer occasionally, to blend flavors (about 15 minutes).
3) Stir in cilantro, chipotle puree and rice vinegar.
Add salt to taste.
Spoon chili into bowls with 1 tablespoon of sour cream and, if desired, with tomatoe salsa to taste.
*** To make chipotle puree, whirl a 7 oz can of chipotle chili, including adobo sauce, in a blender or food proscesser until smooth.
Scrape into container and store air tight in the refridgerator up to 1 week or in a freezer for several months.
Pairs Well With
Just received this recipe from our local newspaper recipe challenge. I have not made it yet but it sounds like it could be a winner.Good Luck !!