One-Pot Spicy Black Bean Chili

• 1 onion, chopped
• 2 teaspoons garlic, minced
• 2 teaspoons olive oil
• 3 (16-oz.) cans black beans, drained and rinsed
• 1 (16-oz.) pkg. frozen corn
• 1 (14 1/2-oz.) can tomatoes with chiles
• 2 cups water
• 1 1/2 teaspoon taco seasoning mix
• 1 (7-oz.) can chipotle chiles in adobo sauce
• 1 tablespoon rice vinegar
• 1/4 cup fresh cilantro, chopped
• 1/4 cup sour cream
• Optional: salsa, fresh cilantro sprigs

1. In a medium saucepan, saute onion and garlic in oil over medium-high heat 5 to 7 minutes or until onion softens and begins to brown. Add beans, corn, tomatoes, water and taco seasoning mix. Bring to a boil; reduce heat to low and simmer 15 minutes, stirring occasionally.
2. Combine chiles in sauce and vinegar in a blender; process until pureed. Stir chile mixture and cilantro into chili, adding more taco seasoning mix if a spicier chili is preferred; heat through. Divide among 4 soup bowls; top with dollops of sour cream. Garnish with salsa and a sprig of cilantro, if desired.

onion, garlic, olive oil, black beans, frozen corn, tomatoes, water, taco, chipotle chiles, rice vinegar, fresh cilantro, sour cream, salsa

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