Ingredients:
- 1 onion, peeled and chopped (8 oz.)
- 1 tbsp canned chipotle chili puree (see below)
- salsa (optional)
Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 37.2 Kcal (156 kJ) | ||
| Calories from fat | 10.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.17g | 2% | |
|---|---|---|---|
| Cholesterol | 1.26mg | 0% | |
| Sodium | 6.21mg | 0% | |
| Potassium | 118.53mg | 3% | |
| Total Carbs | 5.17g | 2% | |
| Sugars | 0.75g | 3% | |
| Dietary Fiber | 1.21g | 5% | |
| Protein | 1.66g | 3% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 18.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 137.08 Kcal (574 kJ) | ||
| Calories from fat | 38.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.3g | 2% | |
|---|---|---|---|
| Cholesterol | 4.63mg | 0% | |
| Sodium | 22.88mg | 0% | |
| Potassium | 436.71mg | 3% | |
| Total Carbs | 19.04g | 2% | |
| Sugars | 2.78g | 3% | |
| Dietary Fiber | 4.44g | 5% | |
| Protein | 6.11g | 3% | |
| Vitamin C | 5.1mg | 2% | |
| Iron | 1.6mg | 2% | |
| Calcium | 66.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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