Chipotle-Black Bean Chili

Recipe By :Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 162

3.5 Points Per Serving

This was very good! I cut the recipe in half (except I did keep the 1 tsp\par of chipotle). It was very good! Nicely spicy for us! (We aren't wimps, but we aren't cast iron mouths either).

1 teaspoon olive oil

1 cup finely chopped onion

6 garlic cloves -- minced

2 tablespoons chili powder

1 teaspoon canned chipotle chile in adobo sauce -- * see note minced and drained

1/4 teaspoon pepper

1/8 teaspoon salt

30 ounces canned black beans -- drained

29 ounces no-salt-added whole tomatoes -- undrained and chopped

4 1/2 ounces green chiles -- drained and chopped

Cilantro sprigs -- optional

Heat oil in a large saucepan over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add chili powder and next 6 ingredients (chili powder through green chiles); bring to a boil. Reduce heat, and simmer 15 minutes.

Serving Size : 4

Per serving: 373 Calories (kcal); 3g Total Fat; (7% calories from fat); 22g Protein; 69g Carbohydrate; 0mg Cholesterol; 131mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Chipotle chiles frequently come packaged in adobo sauce (a Mexican-type red sauce) and can be very hot. They're usually found in the Mexican section of your supermarket. Substitute 1/4 teaspoon ground pepper for the chipotle, if desired. To serve, ladle chili into individual bowls, and garnish with cilantro sprigs, if desired.

Shared by: J.J. Sommerville