Lisa’s Superior Smoky, Spicy Black Bean Chili

This recipe comes from a former co-worker, Lisa.

Ingredients:

2 tablespoons ground cumin (don’t skip this!)

1-1/2 teaspoons chipotle chile powder

2 large onions, diced

1-1/2 teaspoons smoked paprika

3 (15 ounce) cans black beans, drained and rinsed (or 2 cans black beans, 1 can cannellini, as in this photo)

2 (28 ounce) cans crushed whole tomatoes

For serving (optional):

Cilantro

Green onions, chopped

Method:

Place cumin and chipotle chile powder in a small pan, and heat over low-medium heat for 3 to 5 minutes. Watch carefully to make sure it doesn’t smoke or burn.

In a large soup pot or Dutch oven, sauté the onions for 10 minutes, stirring frequently, until the onions become soft and translucent. Add cumin, chipotle chile powder, and smoked paprika and cook over medium-low heat, stirring occasionally, for 10 minutes.

Stir in black beans and crushed tomatoes. Bring mixture to a boil, then turn heat down to medium-low and simmer for 20 minutes.

Serve hot with side dishes of cilantro and green onions. The chili freezes well.

Yield: 8-10 servings