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Here's a chili recipe to put you in the mood...it's sure to warm you to your toes!
One-Pot Spicy Black Bean Chili
This recipe can be found in our book, Autumn in the Country, and was shared with us by Lisanne Miller from Brandon, Mississippi...thanks again, Lisanne!
1 onion, chopped
2 t. garlic, minced
2 t. olive oil
3 16-oz. cans black beans,
drained and rinsed
16-oz. pkg. frozen corn
14-1/2 oz. can tomatoes
1/2 c. water
1-1/2 t. taco seasoning mix
7-oz. can chipotle chiles in
1 T. rice vinegar
1/4 c. fresh cilantro, chopped
1/4 c. reduced-fat sour cream
Optional: salsa, fresh
In a medium saucepan, sauté onion and garlic in oil for 5 to 7 minutes, until onion softens and begins to brown. Add beans, corn, tomatoes, water and taco seasoning. Bring to a boil; reduce heat to low and simmer for about 15 minutes, stirring occasionally. Combine chiles in sauce and vinegar in a blender; process until puréed. Stir chile mixture and cilantro into chili, adding more taco seasoning if a spicier chili is preferred; heat through. Divide into soup bowls; top with dollops of sour cream. Garnish with salsa and a sprig of cilantro, if desired. Makes 4 servings.