Rinse and drain 1 can of beans. Place rinsed beans, can of tomatoes and chipotle & adobo sauce into a food processor and process until smooth. Set aside.
Heat 5 to 6 qt. Dutch oven over medium high heat and add the beef, season with 1/2 tsp. salt. Cook, using a wooden spoon to break up the meat until it loses it's raw color. Transfer the beef to a large plate using a slotted spoon. Add half of the onion and 1/4 tsp. salt and cook, stirring until it begins to brown and soften, about 3 minutes. Reduce the heat to medium. Add the chili powder and cumin and cook for 20 seconds. Add the remaining black beans (after rinsing and draining), the pureed bean mixture, and the beef to the pot and simmer 10 minutes, stirring frequently. Add half of the lime juice, half of the cilantro, and salt and pepper. If the chili is thicker than you like, thin it with water.
Meanwhile, in a small bowl, add remaining lime juice, onion and avocado. Season generously with pepper. Serve as a topping for the chili.
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|Serving Size: 1 Serving (637g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 228 (35%)|
|Amt Per Serving||% DV|
|Total Fat 25.3g||34 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 12.6g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 77.1mg||24 %|
|Sodium 1525.3mg||53 %|
|Potassium 898.3mg||24 %|
|Total Carbohydrate 66.4g||20 %|
|Dietary Fiber 27.1g||109 %|
|Sugars, other 39.3g|
|Protein 41.9g||60 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 654
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