Name: Black Bean, Yellow Pepper, and Cumin Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 6 tablespoons olive oil; 1 12- ounce onion (coarsely chopped (about 3 cups)); 1 large yellow bell pepper (chopped); 1 1/2 tablespoons cumin seeds; 4 teaspoons minced canned chipotle chilies; 3 15- ounce cans black beans (well drained); 2 14 1/2- ounce cans diced tomatoes with roasted garlic; 2 cups vegetable broth

Black Bean, Yellow Pepper, and Cumin Chili

On a snowy day there is nothing more perfect than some black bean chili topped with Sincerely, Brigitte™ chipotle cheese!!! Here is a wonderful recipe sent to us by a fan, not only would it be delicious way to chase away the cold on a winter’s day it is also sure to be a smash hit at your Super Bowl party!!!

Black Bean, Yellow Pepper, and Cumin Chili

Prep Time 15

Cook Time 30

Total Time 45

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Servings

Ingredients

6 tablespoons olive oil
1 12- ounce onion coarsely chopped (about 3 cups)
1 large yellow bell pepper chopped
1 1/2 tablespoons cumin seeds
4 teaspoons minced canned chipotle chilies
3 15- ounce cans black beans well drained
2 14 1/2- ounce cans diced tomatoes with roasted garlic
2 cups vegetable broth

Instructions

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.)