Daily Dose of Inspiration

Tuesday, February 23, 2010

Black Bean, Yellow Pepper, And Cumin Chili

6 tablespoons olive oil
1 12 oz onion, coarsely chopped
1 large yellow bell pepper
1 1/2 tablespoons cumin seeds ( I used ground cumin)
4 teaspoons minced canned chipotle chilies
3 15 oz cans black beans, well drained
2 14 1/2 oz cans diced tomatoes with roasted garlic
2 cups vegetable broth
Heat oil in large pot over medium heat. Add onion, bell pepper, and cumin seeds; saute until onion is soft and golden, stirring frequently, about 10 minutes.

Add chipotle chilies and stir 30 seconds.
Here I have whole canned chilies and I just chopped up the required amount.

Add black beans, diced tomatoes with juices and vegetable broth; bring to a boil. Reduce heat to medium. Simmer uncovered until liquid is reduced by half, stirring occassionally, about 30 minutes. Transfer 2 cups chili to food processor. Blend to coarse paste; return to pot. Simmer chili to thicken, if desired. Season with salt and pepper.

Here the yummy chili garnished with guacamole, nonfat plain yogurt and you can add tortilla chips for crunch too.
Can be made 1 day ahead.

source Epicurious.com


Cherish @ My Cup of Tea said...

O-M-G!!!! Yumm, can't wait to make this chili!!

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Taylor @ The Undomestic Momma said...

YUM! Ive got to try that!!!!