The ancho and chipotle chiles in this satisfying chili add a great smoky flavor. The hearty beans are high in fiber, protein and antioxidants.
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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
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.