Chipotle-Black Bean Chili

Total Time
28mins
Prep 10 mins
Cook 18 mins

I got this recipe from Cooking light and it is great. I served with a sourdough baguette and it was the perfect meal. Only 4 points for Weight Watchers. Serving is 1.5 cups.

Ingredients Nutrition

Directions

  1. Heat oil in large saucepan over medium-high heat.
  2. Add onion and garlic; saute 3 min or until tender.
  3. Add chili powder and next 6 ingredients; bring to a boil.
  4. Reduce heat; cover and simmer 15 min, stirring occasionally.
  5. Serve and eat.
Most Helpful

I made this for a Memorial Day BBQ as the requisite non-meat entree (mainly so I'd have something to eat) and it was awesome! Even the meat eaters enjoyed it. I was amazed at how quick it was to fix. I did let it simmer on the stove for an extra half hour and I used chipotle powder (because my grocery didn't have the canned pepper) but it still had that rich, smokey chipotle flavor. Nutricious and delicious--this will be a summer staple!

ProfLibertine June 01, 2010

I make this soup ALL the time. It's a freezer staple. Yet, somehow, I never happened to rate it. I always add ground turkey or chicken since we like meat in our soups. I also have taken to subbing chipotle chili POWDER for the canned ones. Not a convenience issue - more of a HEAT issue! Fabulous chili! Thanks

KEA-CA February 10, 2008

YUM,YUM,YUM!! You just can't go wrong with a recipe from "Cooking Light", and this one is no exception. I did make a few minor changes, but only due to personal preference. Being a meat lover, I browned and added a package of ground turkey. Also, I threw in extra green chiles since I only had a 7 oz. can. I used diced tomatoes with salt, so omitted the extra salt. Finally, because of all the extras, it was way too thick so I added a can of tomato sauce, which made it the consistency I love, good and chunky. The end result was a spicy, subtly smoky and delicious chili! Thanks for posting!

hepcat1 September 24, 2006