Black Bean Chili

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Set aside leftover chili to use in Black Bean Enchiladas with Tomatillo Sauce.

Ingredients:

1 tablespoon vegetable oil

6 cups chopped onion (about 1 1/2 pounds)

1/2 teaspoon salt

1 1/2 cups chopped red bell pepper (about 1 large)

6 garlic cloves, minced

1 (7-ounce) can chipotle chiles in adobo sauce

1 tablespoon ground cumin

1 1/2 teaspoons dried oregano

4 (15-ounce) cans black beans, drained

1 (14 1/2-ounce) can 99% fat-free vegetable broth

1 (14 1/2-ounce) can italian-style stewed tomatoes, undrained and chopped

1/2 cup chopped fresh cilantro

1/4 cup fresh lime juice (about 1 large)

Directions:

1. Heat oil in a large stockpot or Dutch oven over medium-high heat. Add onions and salt; cook 10 minutes or until onion is soft. Add bell pepper and garlic; cook 5 minutes, stirring frequently.
2. Remove 1 chile from can and mince; repeat as needed to equal 1 tablespoon. Reserve remaining chiles and sauce for another use.
3. Add minced chile and next 5 ingredients (through tomatoes). Reduce heat to low; simmer 30 minutes, stirring occasionally. Stir in cilantro and lime juice. Reserve 4 cups for the Black Bean Enchiladas.

By RecipeOfHealth.com