- Servings: 6
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
|2 Tbsp||Olive Oil|
|2||Medium Onions, finely chopped|
|8 cloves||Garlic, minced|
|4 tsp||Ground Cumin|
|2||Canned Chipotles In Adobo Sauce, minced (optional|
|2 cups||Chicken Broth|
|4 cans||Black Beans, drained and rinsed|
|2 lb||Ripe Tomatoes, seeded and chopped|
|½ cup||Fresh Basil, torn into pieces|
|1 tsp||Salt, or to taste|
|¼ tsp||Freshly Ground Black Pepper|
|2 Tbsp||Balsamic or Red Wine Vinegar|
Place a medium saucepan over medium heat. Add olive oil, and let it warm. Add onions, three-quarters of the minced garlic, and cumin. Cover, and cook until softened and slightly browned, about 15 minutes. Add the chipotle purée, and cook 2 minutes more. Add broth and the black beans.
In a large bowl, toss together tomatoes, remaining minced garlic, basil, salt, pepper, and vinegar. Let sit 5 minutes. Stir half of the tomato mixture into the beans. Cover, and simmer 1 minute more. Divide the chili among six bowls. Top with remaining tomato relish.
Pinto beans may be substituted for black beans. This meatless chili satisfies on all levels with beans for heft and texture, snd tomato relish and Cheddar cheese for extra flavor.