Black Bean Chili

• 1 tablespoon vegetable oil
• 6 cups chopped onion (about 1 1/2 pounds)
• 1/2 teaspoon salt
• 1 1/2 cups chopped red bell pepper (about 1 large)
• 6 garlic cloves, minced
• 1 (7-ounce) can chipotle chiles in adobo sauce
• 1 tablespoon ground cumin
• 1 1/2 teaspoons dried oregano
• 4 (15-ounce) cans black beans, drained
• 1 (14 1/2-ounce) can 99% fat-free vegetable broth
• 1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained and chopped
• 1/2 cup chopped fresh cilantro
• 1/4 cup fresh lime juice (about 1 large)

1. Heat oil in a large stockpot or Dutch oven over medium-high heat. Add onions and salt; cook 10 minutes or until onion is soft. Add bell pepper and garlic; cook 5 minutes, stirring frequently.
2. Remove 1 chile from can and mince; repeat as needed to equal 1 tablespoon. Reserve remaining chiles and sauce for another use.
3. Add minced chile and next 5 ingredients (through tomatoes). Reduce heat to low; simmer 30 minutes, stirring occasionally. Stir in cilantro and lime juice. Reserve 4 cups for the Black Bean Enchiladas.

vegetable oil, onion, salt, red bell pepper, garlic, chipotle chiles, ground cumin, oregano, black beans, vegetable broth, italianstyle stewed tomatoes, fresh cilantro, lime juice

Taken from www.myrecipes.com/recipe/black-bean-chili-0 (may not work)