Mexican Black Bean Chili

Ingredients for Mexican Black Bean Chili

• 1.5 Tbsp paprika

• 2 Tbsp minced garlic, about 2 cloves

• 2 tsp ancho chili powder

• 1 tsp cumin

• 1/2 tsp dried oregano

• 1/2 tsp ground coriander

• 1/2 tsp black pepper

• pinch of coarse salt

• 1 pound of lean ground pork, turkey or beef

• 2 medium yellow or white onion, small dice

• 3 chipotle chiles in adobo sauce (about 1/3 of a small can)

• 2 cans of reduced sodium black beans, drained and rinsed

• 2 cans of reduced sodium red kidney beans, drained and rinsed

• 2 cans of no salt added diced tomatoes, drained

• 32 oz container (4 cups) of fat-free, low sodium organic chicken stock

• 1 cup water

• 1/2 cup strong brewed coffee

• 2 Tbsp red wine vinegar

Directions for Mexican Black Bean Chili

1. In a large stockpot, cook meat over medium heat until browned, about 8 minutes, stirring often. Add onion and cook until translucent, about 5 minutes. Add spices to the pot and stir together.

2. Place 1 cup of black beans, 3 chipotle chiles with 1 Tbsp of adobo sauce, and 1 can of tomatoes into a food processor. Pulse until smooth. Add to the stockpot.

3. Add remaining ingredients and liquid. Bring to a boil, then reduce to a low simmer. Cook until chili thickens, about one hour, leaving stockpot partially covered.

4. Garnish with finely sliced leeks and 1 Tbsp of shredded cheddar cheese.

Recipe courtesy of Food and Gladness