© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: JillAZ
Servings: 6, about 12 cups
This comes from Cooking Lights Superfast Suppers cookbook. Serve this as chili or use this to make 4 other meals.
2 teaspoons olive oil
1 ½ cups chopped onions
3 tablespoons minced garlic
3 tablespoons chili powder
1 tablespoon minced chipotle chile in adobo
½ teaspoon black pepper
¼ teaspoon salt
4 15 ounce cans black beans, rinsed and drained
4 14½ ounce cans no-salt-added diced tomatoes, undrained
2 4½ ounce cans diced green chilies, undrained
In a large pot, heat olive oil over medium high. Add onion and garlic and cook for about 2 minutes. Add chili powder, chipotle chili, pepper, salt, black beans, tomatoes and chiles. Stir well. Bring to a boil, then reduce heat to low and simmer, covered for about 15 minutes. Stir once in a while so it doesn't stick.