Directions:
- Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and cumin seeds; sauté until onion is soft and golden, stirring frequently, about 10 minutes. Add chipotle chilies and stir 30 seconds. Add black beans, diced tomatoes with juices, and vegetable broth; bring to boil. Reduce heat to medium. Simmer uncovered until liquid is reduced by half, stirring occasionally, about 30 minutes. Transfer 2 cups chili to processor. Blend to coarse paste; return to pot. Simmer chili to thicken, if desired. Season chili to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium-low heat before serving.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1016.19 Kcal (4255 kJ) | ||
| Calories from fat | 172.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.21g | 30% | |
|---|---|---|---|
| Cholesterol | 0.82mg | 0% | |
| Sodium | 619.33mg | 26% | |
| Potassium | 3814.76mg | 81% | |
| Total Carbs | 157.19g | 52% | |
| Sugars | 14.41g | 58% | |
| Dietary Fiber | 39.13g | 157% | |
| Protein | 52g | 104% | |
| Vitamin C | 37.8mg | 63% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 22.2mg | 123% | |
| Calcium | 347.6mg | 35% | |
| Amount Per 100 g | |||
| Calories | 191.08 Kcal (800 kJ) | ||
| Calories from fat | 32.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.61g | 30% | |
|---|---|---|---|
| Cholesterol | 0.15mg | 0% | |
| Sodium | 116.46mg | 26% | |
| Potassium | 717.33mg | 81% | |
| Total Carbs | 29.56g | 52% | |
| Sugars | 2.71g | 58% | |
| Dietary Fiber | 7.36g | 157% | |
| Protein | 9.78g | 104% | |
| Vitamin C | 7.1mg | 63% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 4.2mg | 123% | |
| Calcium | 65.4mg | 35% | |
* 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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