Irritable Bowel Syndrome Message Boards | chipotle-black bean chili

I know some of you can't handle spice; some, acidic foods like tomatoes; some, beans; but for the rest of you, here's a great chili. My boyfriend said this was the best vegetarian chili he had ever eaten. Serve it with lots of cornbread to balance the spiciness. (I made Jiffy-mix cornbread with soy milk and 2 egg whites.)

Chipotle-Black Bean Chili

1 teaspoon olive oil
1/4 cup chopped onion (about 1/4 small)
3 cloves garlic, minced
1 tablespoon chili powder
1/2 teaspoon minced canned chipotle pepper (1/2 chipotle)
1 15-ounce can black beans, drained
1 14 1/2-ounce can stewed whole tomatoes, undrained and chopped
1/2 4 1/2-ounce can chopped mild green chiles, drained

1. Heat the oil over medium heat in a large saucepan or nonstick skillet. Add the onion and garlic, and saute 3 to 5 minutes until the onion is tender; stir frequently. Add the remaining ingredients. Bring to a boil.
2. Reduce the heat, and simmer for 15 minutes. Ladle the chili into bowls and enjoy. Serves 2.
--adapted from _Student's Vegetarian Cookbook_

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