Monday, November 23, 2009

Black Bean and Chipotle Chili

Before running out the door to church, I treasure-hunted in my cupboards to see what I'd serve for dinner that night.  This chili came together fast, it's vegetarian, and everyone (including my white-foods-only-diet preschooler) cleaned their plates.  And had seconds.  Definitely a keeper!

You could definitely go with dried beans, but I didn't have any dried black beans on hand so I wrote this up the way I made it.  

Chipotle peppers are smoked jalapenos- I purchase them in small cans, packed in adobo sauce.  They're smoky, a little spicy, and delicious.  Store the unused portion in the fridge- I hear they're great in eggs!

Black Bean and Chipotle Chili

5 cans black beans
1 can tomato sauce
2 Tbsp. chili powder
2-5 chipotle peppers in adobo sauce
2-3 Tbsp. chopped fresh cilantro
Optional garnishes: sour cream, shredded cheddar, green onions

Drain and rinse 3 cans of beans, and put in crock pot with remaining 2 cans of undrained beans, tomato sauce, chili powder, and chipotle peppers with their sauce.  Let cook on low 3-5 hours.  Taste and adjust seasonings.  Add cilantro half an hour before serving.  Serve over rice, and topped with sour cream, cheese, and green onions.  


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