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Smoky Black Bean Chili
Prep: 15 minutes
Cook: 41 minutes • Serves: 10
1 medium white onion, halved and chopped
3 garlic cloves, minced
2 teaspoons McCormick® ground cumin
1-1/2 teaspoons McCormick® chipotle chile pepper
3 cans (15 ounces each) PICS low sodium black beans, drained and rinsed, 1 can coarsely mashed
1 container (32 ounces) PICS unsalted chicken stock
1 jar (16 ounces) PICS mild salsa
1/4 teaspoon PICS kosher salt
1/4 teaspoon McCormick® pure ground black pepper
PICS sour cream, sliced red onion, chopped avocado and/or chopped fresh cilantro for garnish (optional)
1. In medium saucepot, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate. Drain all but 1/4 cup drippings from saucepot.
2.In same saucepot with drippings, cook onion 5 minutes or until tender, stirring occasionally. Add garlic, cumin and chile pepper; cook 1 minute or until fragrant, stirring frequently. Stir in beans, stock, salsa, salt, black pepper and bacon; heat to a simmer. Reduce heat to low; cook 30 minutes, stirring occasionally. Makes about 10 cups.
3.Serve chili topped with sour cream, red onion, avocado and/or cilantro, if desired.
Approximate nutritional values per serving (1 cup):
394 Calories, 23g Fat (8g Saturated), 35mg Cholesterol, 1015mg Sodium,
27g Carbohydrates, 11g Fiber, 2g Sugars, 0g Added Sugars, 23g Protein
Chef Tip:
Try serving chili in a Market 32 sourdough bread boule available fresh daily in our in-store bakeries.