Mexican Black Bean Chili
Ingredients for Mexican Black Bean Chili
1.5 Tbsp paprika
2 Tbsp minced garlic, about 2 cloves
2 tsp ancho chili powder
1 tsp cumin
1/2 tsp dried oregano
1/2 tsp ground coriander
1/2 tsp black pepper
pinch of coarse salt
1 pound of lean ground pork, turkey or beef
2 medium yellow or white onion, small dice
3 chipotle chiles in adobo sauce (about 1/3 of a small can)
2 cans of reduced sodium black beans, drained and rinsed
2 cans of reduced sodium red kidney beans, drained and rinsed
2 cans of no salt added diced tomatoes, drained
32 oz container (4 cups) of fat-free, low sodium organic chicken stock
1 cup water
1/2 cup strong brewed coffee
2 Tbsp red wine vinegar
Directions for Mexican Black Bean Chili
In a large stockpot, cook meat over medium heat until browned, about 8 minutes, stirring often. Add onion and cook until translucent, about 5 minutes. Add spices to the pot and stir together.
Place 1 cup of black beans, 3 chipotle chiles with 1 Tbsp of adobo sauce, and 1 can of tomatoes into a food processor. Pulse until smooth. Add to the stockpot.
Add remaining ingredients and liquid. Bring to a boil, then reduce to a low simmer. Cook until chili thickens, about one hour, leaving stockpot partially covered.
Garnish with finely sliced leeks and 1 Tbsp of shredded cheddar cheese.
Recipe courtesy of Food and Gladness