Black Bean Chipotle Chilli

It is that time of year for soup!!

1 onion peeled and chopped
2 teaspoons pressed garlic
2 teaspoons olive oil
3 cans black beans (16 oz) (drained and rinsed)
1 can (14 1/2 oz) crushed tomatoes
1 1/2 teaspoon ground cumin
1/2 cup water
1 tablespoon chipotle chilli puree
(buy can in mexican aisle of whole chipotle peppers/chillies. Usually about 7 oz can, puree in blender. There will be enough puree to make about 5 times depending how spicy you like it. Keep in fridge)
1 tablespoon rice vinegar
salt

In a pan over medium heat cook onion and garlic in olive oil until limp. Add beans (drained and rinsed), crused tomatoes and their juices, cumin, and water. Bring to a boil, then reduce heat and simmer for about 15 minutes, stiring occasionally. Stir in chipotle puree (recipe calls for 1 T, you can add more or less depending how spicy you like it, 1 T will make it a little spicy) and rice vinegar. Add salt to taste.

Serve with cheese, sour cream, and tortilla chips or on the healthier side diced avocado and lime wedges. I prefer it wit avocado and lime wedges it brings out the flavors. It is also really good left over, but does thicken up a little. I like it the next day over brown rice.