How to Make It
In a small saucepan, cover the anchos and sun-dried tomatoes with 1 cup of the water; bring to a boil. Simmer over moderate heat for 2 minutes. Set aside.
In a large skillet, heat the olive oil. Add the portobellos, garlic, onion and red bell pepper and cook over high heat, stirring, until softened, about 5 minutes. Add the cumin and cook, stirring, for 1 minute. Stir in the remaining 1/2 cup of water. Reduce the heat to low.
In a food processor, puree the chipotle with the anchos and sun-dried tomatoes and their soaking water. Stir the puree into the portobello mixture in the skillet. Add the black beans and soy sauce and simmer over moderate heat for 6 minutes, stirring occasionally. Season with salt and pepper. Ladle the chili into bowls and serve with the cilantro and sour cream.
One Serving 403 cal, 11 gm fat, 1.6 gm saturated fat, 60 gm carb, 24 gm fiber.