Triple-Smoked Black Bean Chili

  • Yield: 4 servings


1tablespoon olive oil
1medium onion, diced
2cloves garlic, minced
2 (15.5-ounce) cans low-sodium black beans, drained and rinsed
2 (14.5-ounce) cans crushed fire-roasted tomatoes
3large roasted red peppers (about 6 ounces), drained and rinsed if jarred, chopped
1 1/2teaspoons cumin
1teaspoon ancho chili powder
1/2teaspoon salt
1/2teaspoon hot pepper sauce, such as Tabasco


  1. Heat the oil in a large saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add the garlic and cook an additional 1 minute. Add the beans, tomatoes, peppers, cumin, ancho chili powder, salt and hot sauce and stir to combine. Raise the heat and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Serving size: 1 3/4 cups

—Copyright Ellie Krieger 2008 All rights reserved.