Black Bean Chipotle Chili
Serve with a hot flour tortilla if desired.
Makes 6 cups; about 4 servings

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

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.

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.

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.

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.

* Use according to personal tolerance for heat.

Per Serving (does not include salsa garnish or additional salt): 238 Calories; 4g Fat (14.9% calories from fat); 1g Saturated Fat; 13g Protein; 37g Carbohydrate; 13g Dietary Fiber; 2mg Cholesterol; 745mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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