Black Bean Chili

"Everyone is happy to be included in a black bean chili meal at our house. I serve the chili on top of baked tortilla chips, rice, or corn bread, and dress it up with dollops of sour cream and a sprinkle of coarsely chopped cilantro." -Robin Johnson, Portland, OR

Yield: 6 servings (serving size: about 1 cup)

Ingredients

• 1  tablespoon  canola oil
• 1 3/4  cups  finely chopped onion (about 1 large)
• 2  garlic cloves, minced
• 2  tablespoons  chili powder
• 2  teaspoons  ground cumin
• 4  cups  canned black beans, rinsed and drained (about 3 [15-ounce] cans)
• 1  cup  water
• 1/4  cup  bottled chipotle sauce
• 1  tablespoon  sugar
• 1  (28-ounce) can diced tomatoes, undrained

Preparation

Heat canola oil in a small Dutch oven over medium heat. Add onion and garlic; sauté for 6 minutes or just until the onion mixture begins to brown. Add 2 tablespoons chili powder and cumin; cook for 1 minute, stirring constantly. Add beans and the remaining ingredients, stirring to combine. Bring to a boil; reduce heat, and simmer for 30 minutes or until slightly thick, stirring occasionally.

Nutritional Information

Calories:

172 (16% from fat)

Fat:

3g (sat 0.3g,mono 1.5g,poly 0.9g)

Protein:

8g

Carbohydrate:

35.5g

Fiber:

11.1g

Cholesterol:

0.0mg

Iron:

3.3mg

Sodium:

878mg

Calcium:

95mg