Chipotle Black Bean Chili

Ingredients

• 2 tablespoons extra virgin olive oil, for sweating onions
• 1 large onion, diced, 2 cups
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 (15-ounce) can diced tomatoes, preferably fire-roasted
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 2 chipotle peppers in adobo sauce, chopped
• 2 cups beef broth
• 1/4 cup chopped fresh cilantro, for garnish
• lime wedges, for serving

Method

1. 1Heat the oil in a large pot over medium heat. Sweat the diced onion, stirring occasionally, until translucent, 8 minutes.
2. 2Add the minced garlic to the pot and cook, stirring constantly, for 1 minute, until fragrant.
3. 3Stir in the ground cumin, smoked paprika, and cayenne pepper. Cook for 1 minute, until the spices are fragrant.
4. 4Add the diced tomatoes, kidney beans, black beans, and chopped chipotle peppers to the pot. Cook, stirring occasionally, for 2 minutes.
5. 5Pour in the beef broth and bring the mixture to a simmer.
6. 6Reduce the heat to low and cook, uncovered, at a gentle simmer for 20 minutes, or until the flavors have melded together and the chili has thickened slightly.
7. 7Season the chili with salt and pepper to taste. Serve hot, garnished with chopped cilantro and a squeeze of fresh lime juice.

Nutrition per serving