Follow these steps for perfect results
vegetable oil
onion
chopped
salt
red bell pepper
chopped
garlic
minced
chipotle chiles in adobo sauce
minced
ground cumin
dried oregano
black beans
drained
vegetable broth
99% fat-free
Italian-style stewed tomatoes
undrained and chopped
fresh cilantro
chopped
fresh lime juice
Heat vegetable oil in a large stockpot or Dutch oven over medium-high heat.
Add chopped onions and salt to the pot.
Cook for 10 minutes, or until the onions are soft, stirring occasionally.
Add chopped red bell pepper and minced garlic to the pot.
Cook for 5 minutes, stirring frequently.
Mince 1 tablespoon of chipotle chiles from the can (reserve the rest for another use).
Add the minced chipotle chile, ground cumin, dried oregano, drained black beans, vegetable broth, and Italian-style stewed tomatoes to the pot.
Reduce heat to low.
Simmer for 30 minutes, stirring occasionally.
Stir in chopped fresh cilantro and fresh lime juice.
Reserve 4 cups of the chili for Black Bean Enchiladas (optional).
Expert advice for the best results
Adjust the amount of chipotle chiles to control the level of spiciness.
For a smoother chili, blend a portion of it before adding the cilantro and lime juice.
Top with sour cream, shredded cheese, or avocado for added richness.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in bowls and garnish with your favorite toppings.
Serve with cornbread or tortilla chips.
Top with sour cream, shredded cheese, avocado, or chopped onions.
Pairs well with the spices and flavors.
A light-bodied red wine that complements the chili.
Discover the story behind this recipe
A staple dish in Southwestern cuisine, often associated with comfort food and community gatherings.
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