cat lover
09-19-2008, 08:22 AM
1 onion, peeled & chopped
2 tsp minced garlic
2 tsp olive oil
3 cans (14 1/2 oz. each) black beans, rinsed & drained
1 can (14 1/2 oz.) crushed tomatoes
1 1/2 tsp ground cumin
1/4 cup chopped fresh cilantro
1 tbsp canned chipotle chili puree**
1 tbsp rice vinegar
1/4 cup fat free sour cream
In a 4 quart pan , cook onion and garlic in olive oil, stirring often, till onion is limp and starting to brown, 6 to 8 minutes. Add beans, tomatoes and their juice, cumin, and 1/2 cup water and bring to a boil, then reduce heat and simmer stirring occasionally about 15 minutes.Stir in cilantro, chipotle puree, and rice vinegar. Spoon chili equally into four bowls and top each with 1 tablespoon sour cream.
**To make chipotle puree, whirl a 7 oz can of chipotle chilies, including the adobo sauce, in a blender or food processor till smooth. Scrape into a plastic container and store airtight in the refrigerator up to 1 week or in the freezer for several months.
2 tsp minced garlic
2 tsp olive oil
3 cans (14 1/2 oz. each) black beans, rinsed & drained
1 can (14 1/2 oz.) crushed tomatoes
1 1/2 tsp ground cumin
1/4 cup chopped fresh cilantro
1 tbsp canned chipotle chili puree**
1 tbsp rice vinegar
1/4 cup fat free sour cream
In a 4 quart pan , cook onion and garlic in olive oil, stirring often, till onion is limp and starting to brown, 6 to 8 minutes. Add beans, tomatoes and their juice, cumin, and 1/2 cup water and bring to a boil, then reduce heat and simmer stirring occasionally about 15 minutes.Stir in cilantro, chipotle puree, and rice vinegar. Spoon chili equally into four bowls and top each with 1 tablespoon sour cream.
**To make chipotle puree, whirl a 7 oz can of chipotle chilies, including the adobo sauce, in a blender or food processor till smooth. Scrape into a plastic container and store airtight in the refrigerator up to 1 week or in the freezer for several months.