If you've never used chipotle chiles in Adobo sauce before, be careful to use just one chile and a little of the sauce. If you make the mistake of emptying the whole can, you'll be in for something of a fiery surprise. The leftovers from the can of chiles can be bagged and kept in the freezer until you want to whip up another batch of black bean chipotle chili.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
- 2 tsp canola oil
- 2 garlic cloves, smashed
- 1 cup finely chopped onion
- 1 medium yellow or red pepper, diced
- 1 tbsp chili powder
- 2 tsp cumin
- 1/2 tsp dried oregano
- 2 15-ounce cans of low-sodium black beans
- 2 14.5-ounce can of fire-roasted crushed tomatoes (such as Muir Glen)
- 1 chipotle chile from a can, finely chopped, and 1 tbsp Adobo sauce
- 1/4 cup fresh chopped cilantro
- Nonfat plain Greek yogurt for topping (optional)
Sauté garlic, onions and chopped pepper until softened. Add chili powder, cumin and oregano, followed by black beans, tomatoes and chipotle chile with sauce.
Bring to a boil, then simmer for 10 minutes. Add cilantro. Simmer for 5 more minutes.
Serve in bowls with a dollop of fat-free Greek yogurt on top and a side of corn bread.
Makes 4-6 servings
Per Serving: Calories 332, Calories from Fat 33, Total Fat 3.6g (sat 0.3g), Cholesterol 0mg, Sodium 382mg, Carbohydrate 58.7g, Fiber 15.4g, Protein 16.1g