Name: Black Bean, Yellow Pepper, and Cumin Chili
Yield: Makes 6 Servings
Ingredients: 6 tablespoons olive oil; 1 12-ounce onion, coarsely chopped (about 3 cups); 1 large yellow bell pepper, chopped; 1 1/2 tablespoons cumin seeds; 4 teaspoons minced canned chipotle chilies; 3 15-ounce cans black beans, well drained; 2 14 1/2-ounce cans diced tomatoes with roasted garlic; 2 cups vegetable broth

Recipe information

Yield
Makes 6 Servings

Ingredients

6

tablespoons olive oil

1

12-ounce onion, coarsely chopped (about 3 cups)

1

large yellow bell pepper, chopped

1

1/2 tablespoons cumin seeds

4

teaspoons minced canned chipotle chilies

3

15-ounce cans black beans, well drained

2

14 1/2-ounce cans diced tomatoes with roasted garlic

2

cups vegetable broth

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Preparation

Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and cumin seeds; sauté until onion is soft and golden, stirring frequently, about 10 minutes. Add chipotle chilies and stir 30 seconds. Add black beans, diced tomatoes with juices, and vegetable broth; bring to boil. Reduce heat to medium. Simmer uncovered until liquid is reduced by half, stirring occasionally, about 30 minutes. Transfer 2 cups chili to processor. Blend to coarse paste; return to pot. Simmer chili to thicken, if desired. Season chili to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium-low heat before serving.

Recipe information

Ingredients

Preparation

Recipe notes