Directions:
- Place the dried beans in a bowl with cold water to cover and soak for at least 4 hours or up to overnight.
- Drain and set aside.
- In a large, heavy pot, warm the oil over medium heat.
- Add the onions and garlic and saute until softened, about 7 minutes.
- Add the oregano, cumin, coriander, paprika, cayenne, and chili powder and stir to combine.
- Cook, stirring, for about 3 minutes.
- Add the tomatoes, chipotle, broth, and beans and bring to a boil.
- Decrease the heat to low and cook, partially covered, until the beans are tender yet firm, 1-1 1/2 hours.
- If the chili seems too thick, add a little water.
- Add the vinegar and cook for 1 minute.
- Stir in the chopped cilantro and season with salt, then serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 275.02 Kcal (1151 kJ) | ||
| Calories from fat | 115.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.83g | 20% | |
|---|---|---|---|
| Cholesterol | 1.54mg | 1% | |
| Sodium | 1005.16mg | 42% | |
| Potassium | 580.19mg | 12% | |
| Total Carbs | 35.25g | 12% | |
| Sugars | 4.5g | 18% | |
| Dietary Fiber | 7.73g | 31% | |
| Protein | 8.48g | 17% | |
| Vitamin C | 5.3mg | 9% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.8mg | 21% | |
| Calcium | 99.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 106.03 Kcal (444 kJ) | ||
| Calories from fat | 44.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.95g | 20% | |
|---|---|---|---|
| Cholesterol | 0.59mg | 1% | |
| Sodium | 387.51mg | 42% | |
| Potassium | 223.67mg | 12% | |
| Total Carbs | 13.59g | 12% | |
| Sugars | 1.74g | 18% | |
| Dietary Fiber | 2.98g | 31% | |
| Protein | 3.27g | 17% | |
| Vitamin C | 2mg | 9% | |
| Iron | 1.5mg | 21% | |
| Calcium | 38.5mg | 10% | |
* 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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