Recipe - Chipotle-Black Bean Chili

1 teaspoon Olive oil
One half cup Chopped onion (about 1/2
small)
3 Cloves garlic; minced
2 tablespoon Chili powder
1 teaspoon Minced canned chipotle
pepper (1 chipotle)
2 cn (15ounce) black beans;
drained
2 cn (141/2ounce) stewed whole
tomatoes, undrained and
chopped
1 cn (41/2ounce) chopped mild
green chiles, drained
Salt and pepper

Preparation Time: 10 minutes

1. Heat the oil over medium heat in a large saucepan or nonstick skillet.
Add the onion and garlic, and saute 3 to 5 minutes until the onion is
tender; stir frequently. Add the remaining ingredients. Bring to a boil.

2. Reduce the heat, and simmer for 15 minutes. Ladle the chili into a bowl,
and enjoy.

Note: Freeze remaining canned chipotle chiles for future meals.

Yield: 4 servings

Recipe from:

Student's Vegetarian Cookbook Carole Raymond Prima Publishing $12.00 /
paperback ISBN: 0761508546
Posted to CHILEHEADS DIGEST V4 #118 by Judy Howle howle@ebicom.net on
Sep 10, 1997