Black Bean Chili

🥘 Ingredients

• black beans
  26.8 oz
• chili powder
  2 tsp
• corn tortillas
  12 unit
• cumin
  2 tsp
• hot sauce
  2 tsp
• lime
  2 unit
• long green pepper
  2 unit
• monterey jack cheese
  ½ cup
• pepper
• poblano pepper
  2 unit
• salt
• sour cream
  1/2 c
• southwest spice blend
  2 tbsp
• sugar
  1 tsp
• vegetable oil
  2.333 tbsp
• whole peeled tomatoes
  28 oz
• yellow onion
  2 unit

🍳 Cookware

• medium bowl
• medium pot
• small bowl
• baking sheet
• small bowl

1. 

   1

   Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Halve, core, and seed long green pepper and poblano pepper , then cut into ½-inch squares. Halve and peel yellow onion , then cut into ½-inch pieces. Finely chop one of the corn tortillas into small pieces. Zest 1 tsp zest from lime , then halve; cut one half into wedges.

   long green pepper: 2 unit, poblano pepper: 2 unit, yellow onion: 2 unit, corn tortillas: 12 unit, lime: 2 unit
2. 

   2

   Place whole peeled tomatoes in a medium bowl . Using your hands, crush them into small pieces. (TIP: If you have a food processor or blender, you can pulse them in there instead.) Heat a large drizzle of vegetable oil in a medium pot over medium-high heat. Add onion and both peppers. Cook, stirring occasionally, until just softened, ⏱️ 3 minutes .

   whole peeled tomatoes: 28 oz, vegetable oil: 2.333 tbsp
3. 

   3

   Stir southwest spice blend , cumin , ½ tsp sugar , and half the chili powder into pot. Cook, stirring, until fragrant, about ⏱️ 1 minutes . Season with salt and pepper . Stir in tomatoes, black beans and their liquid, ¼ cup water, and chopped tortilla. Bring to a boil, then reduce heat to low. Simmer, stirring occasionally, until thickened, ⏱️ 20 minutes .

   southwest spice blend: 2 tbsp, cumin: 2 tsp, sugar: 1 tsp, chili powder: 2 tsp, salt, pepper, black beans: 26.8 oz
4. 

   4

   Meanwhile, stack remaining tortillas and cut in half. Turn 90 degrees and cut in half again so that you have 4 stacks of wedge-shaped chips. Set aside. In a small bowl , stir together lime zest, remaining chili powder, and a pinch of salt and pepper.
5. 

   5

   Lightly oil a baking sheet , then place tortillas on it in a single layer. Drizzle with oil and sprinkle with zest mixture on both sides. Bake in oven until crisp, ⏱️ 10 minutes , flipping halfway through. Immediately season with salt once done. Meanwhile, in another small bowl , mix together sour cream , half the hot sauce , and juice from lime half. Season with salt and pepper.

   sour cream: 1/2 c, hot sauce: 2 tsp
6. 

   6

   Once chili is done, give it a check and add a splash of water if very thick. Divide between bowls. Sprinkle with monterey jack cheese and dollop with crema. Drizzle with remaining hot sauce to taste. Serve with chips and lime wedges on the side.

   monterey jack cheese: ½ cup