Black Bean, Yellow Pepper, And Cumin Chili

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 6 tablespoons olive oil
• 12 ounces onions, coarsely chopped (about 3 cups)
• 1 1/2 tablespoons cumin seeds
• 4 teaspoons minced canned chipotle chilies
• 3 (15 ounce) cans black beans, well drained
• 2 (14 1/2 ounce) cans diced tomatoes with garlic
• 2 cups vegetable broth (the knorr jelly packs in the box are really good)

Recipe

• 1 heat oil in heavy large pot over medium-high heat. add onion, bell pepper, and cumin seeds; sauté until onion is soft and golden, stirring frequently, about 10 minutes. add chipotle chilies and stir 30 seconds.
• 2 add black beans, diced tomatoes with juices, and vegetable broth; bring to boil. reduce heat to medium. simmer uncovered until liquid is reduced by half, stirring occasionally, about 30 minutes.
• 3 transfer 2 cups chili to processor. blend to coarse paste; return to pot. simmer chili to thicken, if desired. season chili to taste with salt and pepper. (can be made 1 day ahead. refrigerate uncovered until cold, then cover and keep refrigerated. rewarm over medium-low heat before serving.).