I’m not a huge soup/chili fan, but I do love black beans so I knew immediately I would have to try this recipe. Jordan likes soups even less than I do but I took a chance and made it anyway. It has tomatoes, which he generally doesn’t like but he tried it anyway. He liked it and even commented on how good the flavor was…and he didn’t even pick the tomatoes out–yay! Sometime I feel like a mom trying to get my child to eat his veggies =).

If you can’t find fire roasted tomatoes, you could substitute regular but I think they are widely available at most grocery stores now and they really do add a nice smokey flavor. (They are usually located with all the other canned tomatoes.) I don’t like my foods super spicy so I only used one chipotle and I would say it was mild to moderately spicy, but by all means if you like it burn-your-mouth-off just add another. This was the best chili I’ve ever made (ok, so maybe it was the only chili I’ve ever made but it really was delicious ;). Enjoy!

Spicy Black Bean Chili
8 oz dried black beans
3 tsp dried minced onion
1 tsp cumin
1/4 tsp salt
6 cups chicken or vegetable broth
2 tbsp chili powder
1-2 chipotle peppers in adobo sauce, chopped (I only used 1)
4 cloves garlic, grated
2 (14.5 oz) cans fire roasted tomatoes

Combine all ingredients in large heavy pot and bring to boil. Reduce heat, cover loosely, and simmer for about 3 hours or until beans are tender. Season with additional salt if necessary. Serve with grated cheese, chips, and sour cream.
You could also make this in your crock-pot, but you would need to reduce the amount of broth.
*adapted from Eat, Live, Run

Categories: Main Dish, Soups

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