1 chipotle pepper in adobo - minced (remove seeds to lower heat level)
14 oz can fire roasted diced tomatoes
14 oz can black beans - drained and rinsed
4 cups chicken broth - low sodium or homemade
1 cinnamon stick (or ½ teaspoon ground cinnamon)
2 tablespoons barbeque sauce
salt and pepper to taste
diced avocado, lime wedges and cilantro - optional garnish
Heat a large soup pot over medium-high heat and spray with non-stick olive oil spray. Add ground beef plus a pinch of salt and pepper then cook until browned using a wooden spoon to break into small pieces.
When beef is nicely browned, remove from pan and set aside.
Add diced onion, garlic and peppers into the pan plus another pinch of salt and pepper. Stir in cumin, chili powder, oregano and chipotle pepper. Cook until veggies are softened, about 5-7 minutes.
Pour in chicken broth, diced tomatoes, black beans, barbeque sauce and cinnamon stick using wooden spoon to scrape up the browned bits from bottom of the pan. Bring to boil then simmer on low for 30 minutes.
Serve with diced avocado, lime wedges and fresh cilantro.
Since every brand of tomatoes and chicken broth have varying levels of sodium, season this dish as you please with the amount of salt and pepper you wish. To lower the heat level of the chipotle peppers, remove the ribs and seeds before mincing. Want to kick it up a notch? Double the amount!
Serving size: 8 oz Calories: 245 Fat: 8.6 g Saturated fat: 3.4 g Unsaturated fat: 5.2 g Trans fat: 0 Carbohydrates: 21.7 g Sugar: 4.6 g Sodium: 707 mg Fiber: 5.1 g Protein: 20.5 g Cholesterol: 53 mg
Recipe by The Lemon Bowl at http://thelemonbowl.com/2013/01/beef-chili-with-black-beans.html