Coarsely crumble about 3 handfuls of tortilla chips in a zip-top bag and sprinkle them on the chili as an additional topping
SERVES 4
INGREDIENTS
- 3 15-oz. cans black beans, rinsed and drained
- 1 141/2-oz. can diced tomatoes
- 1 medium chipotle chile plus 2 Tbs. adobo sauce (from a can of chipotles in adobo sauce)
- 2 Tbs. extra-virgin olive oil
- 1 lb. ground beef (85% lean)
- Kosher salt
- 1 large red onion, finely diced
- 11/2 Tbs. chili powder
- 2 tsp. ground cumin
- 1 lime, juiced
- 1/2 cup chopped fresh cilantro
- Freshly ground black pepper
- 1 ripe avocado, cut into medium dice
- Coarsely crumbled tortilla chips
INSTRUCTIONS
- Puree one-third of the black beans with the diced tomatoes, chipotle chile, and adobo sauce in a food processor. Set aside.
- Heat olive oil in a 5- to 6-quart Dutch oven or heavy-duty pot over medium-high heat. Add ground beef and 1/2 tsp. salt. Cook and break up the meat with a wooden spoon until it loses its raw color, about 3 minutes. Transfer beef to a plate using a slotted spoon. Add half of the diced onion and 1/4 tsp. salt. Cook and stir until it begins to brown and soften, about 3 minutes. Reduce heat to medium. Add chili powder and cumin and cook for 20 seconds. Add the remaining black beans, the pureed bean mixture, and the cooked beef to the pot. Simmer for 10 minutes, stirring frequently. Add half of the lime juice, half of the cilantro, and salt and pepper to taste. Thin with water if needed.
- In a small bowl, mix the remaining lime juice and onion with the diced avocado. Season generously with salt and pepper. Serve the chili topped with the avocado mixture, remaining cilantro, and coarsely crumbled tortilla chips.
NUTRITION INFORMATION PER SERVING:
- 670 CALORIES | 42g PROTEIN | 64g CARB | 29g TOTAL FAT | 7g SAT FAT | 16g MONO FAT | 2.5g POLY FAT | 85mg CHOL | 1,070mg SODIUM | 18g FIBER
