Author Notes
For our Chipotle Black Bean Chili, we found the beans on sale for 79 cents a pound. In terms of nutrition, black beans are rich in protein and calcium as well as fiber. Serve with green salad and baked tortilla chips. —Susan E. Levy
Ingredients
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3 cups
dried black beans (turtle beans)
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2 tablespoons
olive oil
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1
large green bell pepper, cored, seeded, finely chopped (about 2 cups)
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2
large onions, finely chopped (about 6 cups)
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8
cloves garlic, finely minced (about 1/3 cup)
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2
large carrots finely chopped (about 2 cups)
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1
canned chipotle pepper in adobo sauce, seeds discarded, finely chopped
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1 tablespoon
ground cumin
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2 tablespoons
dried oregano leaves
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1
28-ounce can low-sodium crushed or diced tomatoes
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¼ cups
white vinegar
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1 teaspoon
pepper
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Suggested garnish: finely chopped red or green onion or cilantro with a dollop of nonfat sour cream or Greek yogurt.
Directions
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Rinse beans 2 or 3 times. Then, place in a very large pot, add half each of the green pepper and garlic and cover with 3 quarts of hot water. Cover the pot and bring to a gentle boil, then simmer for 90 minutes or until beans are tender, but still firm. This cooking method replaces soaking the beans overnight.
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Place olive oil in another large skillet and sauté remaining green pepper, garlic, onions, and carrots until very tender, 20-30 minutes.
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Add cumin, oregano, tomatoes, vinegar and chipotle to sautéed vegetables and simmer 10 more minutes.
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Add vegetables to the beans and cook over medium-low heat, stirring often, until beans can be mashed with a spoon, 10-20 minutes.
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Use a blender or food processor to puree 3-4 cups of chili and add back into pot, mixing it all together. Dish up, garnish, and serve.
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Per 1 cup serving: 256 calories,13g protein, 47g carbohydrate, 3g fat, 1g sat fat, 2g mono fat, 1mg cholesterol, 16g fiber, 128mg sodium.
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