ezRecipe-Zee: Cooking Recipe: How to make Chipotle Chili With Black Beans And Corn

Chipotle Chili With Black Beans And Corn

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Date Added:	May 7, 2008
Calories:
Serves:	8
Prep. Time:	0:00
Category:	Beans, Soups / Stews, Vegetables, Copy Cat / Restaurant

Ingredients:

1     tablespoon    olive oil
1     tablespoon    minced garlic
2     large         onions
2                   zucchini
2     teaspoons     ground cumin
2     teaspoons     chile powder
2     teaspoons     pureed chipotle peppers in adobo sauce
1     teaspoon      dried oregano leaves
1     teaspoon      coarse salt
6     cups          vegetable broth
1     can           diced tomatoes in liquid - (14 1/2 oz)
1     can           tomato paste - (6 oz)
2     cups          raw corn kernels
1     can           rinsed black beans - (15 oz)
2     tablespoons   minced cilantro
                    Low-fat sour cream
                    Sliced green onions

Directions: one line for each direction. When saved the lines will be numbered.

Heat oil in (3-quart) non-aluminum pot over medium-high heat. When hot, add garlic, onions, zucchini, cumin, chile powder, chipotle puree, oregano, salt and broth. Stir well. Cook until mixture is softened, stirring often, about 7 minutes.
Puree tomatoes and their liquid with tomato paste and add to pot, along with corn and black beans. Bring to boil, then reduce heat and simmer, partially covered, stirring occasionally, until mixture reaches a chili consistency, about 1 hour. Taste and adjust chipotle. (Can be made ahead and refrigerated 3 days or frozen 1 month. To serve, gently reheat, adding water if chili is too thick. Taste and adjust seasonings.)
Serve hot, garnished with cilantro, passing sour cream and sliced green onions separately.
This recipe yields 8 servings.
Each serving: 194 calories; 1,266 mg sodium; 0 cholesterol; 4 grams fat; 33 grams carbohydrates; 9 grams protein; 2.69 grams fiber.

Notes:
Recipe by Abby Mandel, cookbook author, syndicated food columnist, and a James Beard Foundation award winner

Nutrition Facts not Available

Rating: ()

Added On: May 7, 2008

* The Los Angeles Times, 10-11-2000