Sunday, February 13, 2011

Black Bean Chipotle Chili

First time making a chili from scratch- pleasantly surprised! I forgot to take a picture of the Chili, so I stole borrowed one from the original recipe website:).

The recipe can be found here.


  • 2 tsp canola oil
  • 2 garlic cloves, smashed
  • 1 cup finely chopped onion
  • 1 medium yellow or red pepper, diced
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1/2 tsp dried oregano
  • 2 15-ounce cans of low-sodium black beans
  • 2 14.5-ounce can of fire-roasted crushed tomatoes (such as Muir Glen)
  • 1 chipotle chile from a can, finely chopped, and 1 tbsp Adobo sauce
  • 1/4 cup fresh chopped cilantro
  • Nonfat plain Greek yogurt for topping (optional)


Heat oil on medium-low heat in a large pan.

Sauté garlic, onions and chopped pepper until softened. Add chili powder, cumin and oregano, followed by black beans, tomatoes and chipotle chile with sauce.

Bring to a boil, then simmer for 10 minutes. Add cilantro. Simmer for 5 more minutes.

Serve in bowls with a dollop of fat-free Greek yogurt on top and a side of corn bread.

Makes 4-6 servings

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