Name: Black Bean, Yellow Pepper, and Cumin Chili
Yield: Makes 6 servings
Ingredients: 6 tablespoons olive oil; 1 12-ounce onion, coarsely chopped (about 3 cups); 1 large yellow bell pepper, chopped; 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 roasted garlic; 2 cups vegetable broth

Canned chipotle chilies — which give this dish a smoky depth — are available at Latin American markets and many supermarkets. Top the chili with chopped cilantro and green onions, and serve sides of corn bread and spinach salad. For dessert, try lemon sherbet with sugar cookies.

Recipe information

Yield
Makes 6 servings

Ingredients

6 tablespoons olive oil

1 12-ounce onion, coarsely chopped (about 3 cups)

1 large yellow bell pepper, chopped

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 roasted garlic

2 cups vegetable broth

Preparation

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. 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. 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.)

Recipe information

Ingredients

Preparation

Recipe notes