6 servings

• 1 pound black beans
• 1/8 vegetable oil
• 2 medium onions, chopped (about 4 cups) use one red and one white)
• 8 large garlic cloves, chopped
• 3 jalapeños chilies, seeded, chopped
• 1/4 cup chili powder (Ancho chili powder)
• 1 Anaheim pepper, chopped, seeded) (another addition)
• 4 to. ground cumin
• 1 28-ounce can Italian plum tomatoes with juices, chopped (I use the S & W Spanish ones which are already chopped)
• 2-1/2 cups or more of water
• 1 T. sugar or sugar substitute
• 1 t. minced canned chipotle chili in adobo sauce
• Tortilla chips
• Fat Free sour cream

Place beans in large bowl. Add enough water to cover. Let stand overnight. Drain well.

Place beans in large saucepan. Add enough water to cover. Bring to boil and cook until beans are almost tender, about 30 minutes. Drain.

Heat oil in large skillet over medium high heat. Add onions, garlic and jalapeños and sauté until tender, about 4 minutes or so. Add chili powder and cumin and stir until fragrant, about 1 minute.

Add beans, tomatoes with juices, 2-1/2 cups water and sugar. (I used the bean broth). Bring to a boil. Reduce heat to medium-low and simmer 20 minutes.

Add chipotle to black bean chili. Simmer until chili is very thick, stirring frequently and adding more water by 1/2 cupfuls if chili is dry, about 1 hour 15 minutes. Season with salt and pepper.

Divide tortilla chips among bowl. Ladle chili over chips. Spoon dollop of sour cream atop each and serve hot.