One-Pot Spicy Black Bean Chili

Ingredients

• 48 oz black beans drained and rinsed canned
• 14.5 oz canned tomatoes with chiles canned
• 7 oz chipotle chiles in adobo sauce canned
• 0.3 cup cilantro leaves fresh chopped
• 16 oz regular corn frozen
• 2 teaspoons garlic minced
• 2 teaspoons olive oil 
• 1  onion chopped
• 1 tablespoon rice vinegar 
• 4 servings optional: salsa fresh
• 0.3 cup cup heavy whipping cream sour
• 1.5 teaspoon taco seasoning 
• 2 cups water 

Equipment

• bowl
• sauce pan
• blender

Directions

1. In a medium saucepan, saut onion and garlic in oil over medium-high heat 5 to 7 minutes or until onion softens and begins to brown.
2. Add beans, corn, tomatoes, water and taco seasoning mix. Bring to a boil; reduce heat to low and simmer 15 minutes, stirring occasionally.
3. Combine chiles in sauce and vinegar in a blender; process until pureed. Stir chile mixture and cilantro into chili, adding more taco seasoning mix if a spicier chili is preferred; heat through. Divide among 4 soup bowls; top with dollops of sour cream.
4. Garnish with salsa and a sprig of cilantro, if desired.