Ingredients
- 3 cans (14 ounce) black beans (drained, rinsed and divided, low-sodium)
- 4 cups low-sodium chicken stock (divided)
- 1 chipotle chile (in adobo sauce)
- 1 tablespoon adobo sauce
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 green bell pepper, diced
- 3 ounces red bell pepper (1/2 pepper, diced)
- 2 garlic cloves, minced
- 1/2 teaspoon cumin
- 2 tablespoons lime juice
- 1 small tomato, finely chopped
- 1/4 cup cilantro, chopped
- Salt and pepper, to taste
How to Make
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Step 1: In a blender, combine 1 can of black beans, 2 cups of chicken stock, the chipotle chile and adobo sauce, and set aside.
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Step 2: In a large pot over medium-high heat, combine the olive oil, onion and peppers; cook, stirring occasionally, until the vegetables have softened, about 10 minutes.
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Step 3: Add the garlic and cumin, and cook just until fragrant, about 1 minute.
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Step 4: Add the remaining 2 cups of chicken stock, the reserved black bean puree and the remaining 2 cans of black beans.
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Step 5: Bring to a boil, reduce to a simmer and cook, covered, about 15 minutes, stirring occasionally.
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Step 6: Remove from heat, stir in the lime juice, tomato and cilantro.
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Step 7: Season to taste with salt and pepper, and serve immediately, refrigerating any leftovers
We hope you enjoy this recipe!
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