recipes
null
Makes about 4 cups
null
Makes about 4 cups
The spice and smoke of the chipotle and adobo sauce make this chili rival traditional, meat-packed versions.
Nutritional information per serving (1 cup):Calories 256 (9% from fat)
carb. 46g
pro. 13g
fat 3g
sat. fat 0g
chol. 0mg sod. 0mg
calc. 119mg
fiber 11g
carb. 46g
pro. 13g
fat 3g
sat. fat 0g
chol. 0mg sod. 0mg
calc. 119mg
fiber 11g
Ingredients
- 2teaspoons olive oil
- 1½-inch piece fresh ginger, finely chopped
- 1garlic clove, finely chopped
- ½medium onion, finely chopped
- ½teaspoon kosher salt, divided
- pinch freshly ground black pepper, divided
- ½medium bell pepper, yellow or green preferably (for color),cored, seeded and finely chopped
- 1can (14.5 ounces) diced tomatoes, with juices
- 1can (15 ounces) beans, drained and rinsed, we recommend either kidney or black beans
- 1tablespoon tomato paste
- 1chipotle (left whole) in adobo sauce,
- ½teaspoon adobo sauce
- ¼teaspoon ground cumin
- ¼teaspoon ground cinnamon
- shredded Cheddar or Monterey Jack, for garnish
- fresh cilantro, for garnish
- 1tablespoon pure maple syrup
- 1teaspoon chili powder
Preparation
- Function: Microwave
- 1. Put the oil, ginger, garlic, onion and pinch of salt and pepper into a microwave-safe casserole dish and place in the Cuisinart® 3-in-1 Microwave AirFryer Oven. Select Microwave, set time and power level for 2 minutes on High (10P), and press Start.
2. At the end of the cycle, carefully remove casserole dish and add the remaining ingredients, except for the cheese and cilantro. Stir to combine, cover and return to oven. Select Microwave, set time and power level for 12 minutes on High (10P), and press Start.
3. Divide finished chili into serving bowls and top with shredded cheese and fresh cilantro.
