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
4 teaspoons mined canned chipotle peppers (found in adobo sauce)
3 15-ounce cans black beans (well drained)
2 14 1/2-ounce cans diced tomatoes with roasted garlic
2 cups vegetable broth
cilantro, sour cream, and cheddar cheese for toppings
Preparation
Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper and cumin seeds; saute 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 to 3 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.
