2 fresh yellow banana, poblano or Anaheim chile peppers, chopped
1 large sweet pepper, any color, chopped
1 large red or yellow onion, chopped
2-3 cloves garlic, minced
1 T. olive oil
1 15- to 16-oz. can pinto beans, rinsed and drained
1 14- to 15-oz. can black beans, rinsed and drained
1 14.5-oz. diced tomatoes, undrained
1 3/4 c. water or one 14.5-oz. can vegetable broth
1 8-oz. can tomato sauce
1/4 c. semisweet chocolate pieces
2 tsp. chili powder
1/2 tsp. minced canned chipotle peppers in adobo sauce
1 tsp. dried oregano, crushed
1/4 to 1/2 tsp. salt
Lime wedges
Instructions
Cut tortilla halves crosswise into 1/2-inch strips. In large, heavy saucepan, heat 1/2-inch of canola oil (I use much less) over medium-high heat. Fry strips, one-third at a time, for 45-60 seconds or until crisp and lightly browned. Drain on paper towels.
In large saucepan, cook peppers, onion and garlic in hot olive oil over medium heat, stirring occasionally, until veggies are tender.
Stir in rest of ingredients (except lime wedges). Bring to a boil; reduce heat and simmer uncovered for 20 mins.
Serve chili topped with tortilla strips and garnished with lime wedges.
Serving
Suggestions
260 CALS; 11g FAT; 36g CARBS; 9g FIBER; 10g PROTEIN
Originally Submitted
11/18/2013
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