Chipotle Black Bean Chili
Author: Mary Saylor
Recipe type: Dinner
Prep time:
Cook time:
Total time:
Serves: 4 as main
- 2 cups dry black beans, soaked overnight or brought to a boil then left to soak for one hour.
- 1 medium or 2 small onions, about 13 oz.
- 4 garlic cloves, peeled and chopped, or 1 Tbsp. chopped garlic
- 1 large chipotle chili in adobo sauce, about 1 oz.
- 2 tsp. cumin
- 2 tsp. coriander
- 1 tsp. salt
- 3 Tbs. vegetable oil (I used extra-virgin olive oil)
- Drain pre-soaked beans.
- Cover with ample amount of water, several times the depth of the beans in the pot.
- Bring to boil, then simmer for about an hour.
- Meanwhile, saute onion in olive oil for five or ten minutes.
- Add chopped garlic to the onions for a minute or two, stirring.
- Add garlic and onions to the beans.
- Add chipotle chilis, spices and salt to the beans.
- Simmer until the beans are soft.
- Check periodically to see if the beans are done or if more water needs to be added to the pot.
- Adjust spices, serve in bowls.
Recipe by Fit and Fed at http://fitandfed.net/2011/11/30/chipotle-black-bean-chili/
2.2.8