Chipotle-Black Bean Chili Recipe
"This thick, slow-cooked chili is special to me because it 'cooks itself' while I'm at work. My family and friends love it. It's really nice served with corn bread." —Patricia Nieh, Portola Valley, California
This recipe is:
Contest Winning
Prep: 15 min.
Cook: 7 hours
Yield: 8 Servings
15 420 435
Ingredients
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
1 large onion, finely chopped
1 medium green pepper, finely chopped
2 chipotle peppers in adobo sauce, finely chopped
2 tablespoons adobo sauce
2 garlic cloves, minced
1 boneless beef chuck roast (2 pounds), cut into 1-inch cubes
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
Optional toppings: shredded Monterey Jack cheese, reduced-fat sour cream, minced fresh cilantro and lime wedges
Directions
In a large bowl, combine the beans, tomatoes, onion, green pepper, chipotle peppers, adobo sauce and garlic. In another bowl, combine the beef, cumin, oregano, salt and pepper.
Pour half of the tomato mixture in a 4- or 5-qt. slow cooker; add the beef. Top with remaining tomato mixture. Cover and cook on low for 7-9 hours or until meat is tender. Serve with toppings of your choice. Yield: 8 servings (2-1/2 quarts).
Nutritional Facts 1-1/4 cup (calculated without optional ingredients) equals 343 calories, 13 g fat (4 g saturated fat), 74 mg cholesterol, 772 mg sodium, 26 g carbohydrate, 6 g fiber, 29 g protein.
Originally published as Chipotle-Black Bean Chili in Simple & Delicious April/May 2011, p37
Beth Layman :)
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