Triple-Smoked Black Bean Chili

  • Yield 4 servings

Ingredients

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

Instructions

  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.

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