Chipotle-black bean chili

Yield: 1 Servings

Measure Ingredient
1 teaspoon Olive oil
½ cup Chopped onion (about 1/2 small)
3 \N Cloves garlic; minced
2 tablespoons Chili powder
1 teaspoon Minced canned chipotle pepper (1 chipotle)
2 cans (15-ounce) black beans; drained
2 cans (14-1/2-ounce) stewed whole tomatoes, undrained and chopped
1 can (4-1/2-ounce) chopped mild green chiles, drained
\N \N Salt and pepper

Preparation Time: 10 minutes

1. Heat the oil over medium heat in a large saucepan or nonstick skillet.

Add the onion and garlic, and saute 3 to 5 minutes until the onion is tender; stir frequently. Add the remaining ingredients. Bring to a boil.

2. Reduce the heat, and simmer for 15 minutes. Ladle the chili into a bowl, and enjoy.

Note: Freeze remaining canned chipotle chiles for future meals.

Yield: 4 servings

Recipe from:

Student's Vegetarian Cookbook Carole Raymond Prima Publishing $12.00 / paperback ISBN: 0-7615-0854-6

Posted to CHILE-HEADS DIGEST V4 #118 by Judy Howle <howle@...> on Sep 10, 1997

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