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