Black Bean Chili

• 1 onion (8 oz.), peeled and chopped
• 2 teaspoons pressed or minced garlic
• 2 teaspoons olive oil
• 3 cans (14 1/2 oz. each) black beans, rinsed and drained
• 1 can (14 1/2 oz.) crushed tomatoes
• 1 1/2 teaspoons ground cumin
• 1/4 cup chopped fresh cilantro
• 1 tablespoon canned chipotle chili puree (see below)
• 1 tablespoon rice vinegar
• Salt
• 1/4 cup reduced-fat sour cream
• Tomato salsa (optional)

1. In a 3- to 4-quart pan over medium-high heat, cook onion and garlic in olive oil, stirring often, until onion is limp and starting to brown, 6 to 8 minutes.
2. Add beans, tomatoes and their juice, cumin, and 1/2 cup water; bring to a boil, then reduce heat and simmer, stirring occasionally, to blend flavors, about 15 minutes.
3. Stir in cilantro, chipotle puree, and rice vinegar. Add salt to taste. Spoon chili equally into four bowls and top each with 1 tablespoon sour cream and, if desired, with tomato salsa to taste.
4. To make chipotle puree, whirl a 7-ounce can of chipotle chilies, including the adobo sauce, in a blender or food processor until smooth. Scrape into a plastic container and store airtight in the refrigerator up to 1 week or in the freezer for several months.

onion, pressed, olive oil, black beans, tomatoes, ground cumin, fresh cilantro, chili puruee, rice vinegar, salt, sour cream, tomato salsa

Taken from www.myrecipes.com/recipe/black-bean-chili-1 (may not work)