A friend of mine shared this recipe with me a few years ago and it is a favourite of mine. It’s perfect on a cold winter evening, or on a cold wintry spring evening for that matter! I’ve made it with several variations: kidney beans and pinto beans instead of black beans, using adobo chili sauce or jalapeños instead of chipotle chilies in adobo sauce. The original black bean chili recipe wouldn’t use up a whole jar of my precious chipotle chilies in adobo sauce and I feel guilty about not using all of it, since chipotle chilies in adobo sauce are an imported item for me. But I had one small jar kicking around in my cupboard, and I realised that if I doubled the recipe, I wouldn’t waste half of the jar.
So here is the black bean chili recipe, doubled. It made enough for dinner, for F. to have seconds, and for both of us to have leftovers.
Black Bean Chili
- 6 (15oz) cans black beans, drained and rinsed
- 3 (14 1/2oz) can diced tomatoes
- 3 medium chipotles
- 3 Tbs adobo sauce
- 2 onions, chopped
- 3 Tbs chili powder
- 4 tsp ground cumin
- 2 limes, juiced
- 1 cup chopped fresh cilantro
- 2 avocados, cut into slices
- sour cream
- 200 grams cheddar cheese, grated
- salt and pepper to taste
- Puree 2 can of beans, tomatoes, and chilies with sauce until smooth.
- Brown onion until transparent. Add chili powder and cumin to onion, cook about 20 secs, until fragrant. Add remaining beans and puree to onion. Simmer for 10 minutes (be sure to stir or you’ll have stuff stick to the bottom of the pan). Add half of the lime juice. Simmer a bit more (you can let this go as short or as long as you want.) Add the rest of the lime juice.
- Garnish with cilantro, sour cream, cheese, and avocado.
Best served with fresh cornbread with lots of butter. Mmm… enjoy!