Ingredients

• 6 tablespoons olive oil
• 1 12-ounce onion, coarsely chopped (about 3 cups)
• 1 large yellow bell pepper, chopped
• 1 1/2 tablespoons cumin seeds
• 4 teaspoons minced canned chipotle chilies
• 3 15-ounce cans black beans, well drained
• 2 14 1/2-ounce cans diced tomatoes with roasted garlic
• 2 cups vegetable broth

Instructions

1. Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and cumin seeds; sauté until onion is soft and golden, stirring frequently, about 10 minutes. Add chipotle chilies and stir 30 seconds. Add black beans, diced tomatoes with juices, and vegetable broth; bring to boil. Reduce heat to medium. Simmer uncovered until liquid is reduced by half, stirring occasionally, about 30 minutes. Transfer 2 cups chili to processor. Blend to coarse paste; return to pot. Simmer chili to thicken, if desired. Season chili to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium-low heat before serving.)