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

  1. 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.  
  2. 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.  
  3. 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.
  4. Garnish with finely sliced leeks and 1 Tbsp of shredded cheddar cheese. 
Recipe courtesy of Food and Gladness