Serve this dish up in place of traditional chili and serve with all the toppings. The chipotle gives it a savory smoky flavor that will leave you liking your bowl clean.
1 medium yellow onion diced
4 cloves garlic minced
1 dried chili chipotle
1 teaspoon oregano
1 tablespoon mild red chili powder
1 medium carrot diced
1 stalk celery diced
1 ½ teaspoons sea salt
3 cups cooked black beans
1 cup tomato sauce
1 cup cooking liquid from the beans or water
1 tablespoon red wine vinegar
Heat the oil in a large skillet or soup pot. Add the onion and sauté until transparent. Add the garlic.
Remove the seeds from the chili chipotle and grind it in a coffee mill with the oregano and chili powder. Add to the sautéing onion.
Next add the carrot and celery continuing to sauté for about 7 minutes.
Add the salt stirring into the veggies.
Add the beans tomato sauce and cooking liquid. Bring to a simmer. Cook until the carrots are soft.
Remove from heat and stir in the vinegar.
Serve over brown basmati rice or serve in a bowl garnished with green onions cilantro and grated cheddar cheese with warm corn tortillas on the side.