Ingredients
1
12-ounce onion, coarsely chopped (about 3 cups)
1
large yellow bell pepper, chopped
4
tsp minced canned chipotle chilies
3
15-ounce cans black beans, well drained
2
14 1/2-ounce cans diced tomatoes with roasted garlic
Directions
1.
Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and cumin seeds; sauté until onion is soft and golden, stirring frequently, about 10 minutes. Add chipotle chilies and stir 30 seconds. Add black beans, diced tomatoes with juices, and vegetable broth; bring to boil. Reduce heat to medium. Simmer uncovered until liquid is reduced by half, stirring occasionally, about 30 minutes. Transfer 2 cups chili to processor. Blend to coarse paste; return to pot. Simmer chili to thicken, if desired. Season chili to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium-low heat before serving.)
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