easy black bean chili

sometimes we don't feel like pasta. trader joe's has awesome frozen dinners, but after awhile those can get boring. sometimes i want to make a real meal on a week night, not just open a can and throw it in a pot. if i want to cook a meal on a week night, it has to be pretty easy and fast (otherwise we will eat at 10pm). when i found this recipe from sunset, i knew it would be good. the hardest part is just chopping the onion, and i pretty much have all the ingredients in my kitchen all the time! 

black bean chili (adapted from this recipe)

makes 4-6 servings

ingredients:

1 onion, chopped - i've used both white and yellow

2-3 cloves of garlic, minced

2 tablespoons olive oil - i don't measure my olive oil, i just eyeball it

3 14.5 oz cans of black beans, drained

1 14.5 oz can of diced tomatoes - i've used both regular diced tomatoes and fire roasted.

1 - 1 1/2 cup of water, beef broth, or chicken broth - obviously broth adds more flavor than water, i just happened to have beef broth and needed to use it

1 1/2 teaspoons cumin

1/4 cup of chopped cilantro - i also just eyeball this

1 tablespoon chipotle puree - take one 7-ounce can of chipotle chilies, including the adobo sauce, in a blender or food processor until smooth. Scrape into a plastic container and store airtight in the refrigerator up to 1 week or in the freezer for several months

1 tablespoon rice vinegar

salt

step 1: chop your onions.  mince your garlic. 

step 2: add olive oil to a large pot, cook onions and garlic over medium-high heat until onions have softened and are starting to brown.

step 3: add beans, tomatoes & their liquid, cumin, and liquid.  i add enough liquid till the beans are just about to be covered, usually about one to one and a half cups.  bring to a boil, turn down heat and let simmer for 15 mins or until the chili has reached the desired consistency. 

step 4: while the chili is cooking, chop your cilantro.

step 5: once your chili has cooked to your liking, add the chipotle puree, rice vinegar and cilantro.  stir.  salt to taste.

step 6: spoon in to a bowl, and top with your favorite toppings.

my favorite toppings - extra sharp cheddar cheese and sour cream!  i also have put fresh sliced avocado on top, sooo amazing!  of course, no chili dinner is complete without some corn bread!