- 2 dried ancho chiles, stemmed and seeded
- 1/2 cup sun-dried tomatoes
- 1 1/2 cups water
- 2 tablespoons extra-virgin olive oil
- 2 portobellos, stems and black gills removed, caps cut into 1/4-inch dice
- 2 garlic cloves, thinly sliced
- 1 medium sweet onion, chopped
- 1 red bell pepper, finely chopped
- 1 tablespoon ground cumin
- 1 canned chipotle chile, stemmed and seeded
- Two 19-ounce cans black beans, drained
- 1 tablespoon soy sauce
- Salt and freshly ground pepper
- Chopped cilantro and low-fat sour cream, for serving
- 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.