I recently made this delicious chili (adapted from Bon Appetit) for my daughter’s volleyball team. Her best friend, Lucy, told me she’d been waiting for it all year. I hope you like as much as she does. This one's for you, Lucy!
- 6 tablespoons olive oil
- 1 12-ounce onion, coarsely chopped (about 3 cups)
- 1 large yellow bell pepper, chopped
- 1 Tablespoon ground cumin
- 4 teaspoons minced canned chipotle chilies (or to taste)
- 3 15-ounce cans black beans, well drained and rinsed
- 1 28-oz can good quality tomatoes
- 2 cups vegetable (or chicken) broth
- 1-2 Tablespoons fresh lime juice (or to taste)
- Salt & freshly ground pepper to taste
- Cooked rice, if desired
- Suggested toppings: avocado, salsa, sour cream or yogurt, additional cilantro, additional lime juice
Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and cumin. Sauté until onion is soft and golden, stirring frequently, about 10 minutes. Add chipotle chilies and stir 30 seconds. Add black beans, tomatoes with juices, and broth. Bring to a boil, then reduce heat to low. Simmer, uncovered, until liquid is reduced by about half, stirring occasionally, about 30 minutes. Transfer 2 cups chili to a food processor. Blend to a coarse paste, then return to pot. Simmer chili to thicken if desired and season to taste with salt, pepper, lime juice and cilantro. Serve over rice, if desired, with toppings of choice. Makes 6 servings; more if served over rice.