If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
- 3 cups dried black beans (turtle beans)
- 2 tablespoons olive oil
- 1 large green bell pepper, cored, seeded, finely chopped (about 2 cups)
- 2 large onions, finely chopped (about 6 cups)
- 8 cloves garlic, finely minced (about 1/3 cup)
- 2 large carrots finely chopped (about 2 cups)
- 1 canned chipotle pepper in adobo sauce, seeds discarded, finely chopped
- 1 tablespoon ground cumin
- 2 tablespoons dried oregano leaves
- 1 28-ounce can low-sodium crushed or diced tomatoes
- ¼ cups white vinegar
- 1 teaspoon pepper
- Suggested garnish: finely chopped red or green onion or cilantro with a dollop of nonfat sour cream or Greek yogurt.
- 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.
- Place olive oil in another large skillet and sauté remaining green pepper, garlic, onions, and carrots until very tender, 20-30 minutes.
- Add cumin, oregano, tomatoes, vinegar and chipotle to sautéed vegetables and simmer 10 more minutes.
- Add vegetables to the beans and cook over medium-low heat, stirring often, until beans can be mashed with a spoon, 10-20 minutes.
- 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.
- Per 1 cup serving: 256 calories,13g protein, 47g carbohydrate, 3g fat, 1g sat fat, 2g mono fat, 1mg cholesterol, 16g fiber, 128mg sodium.