Description
One pot Mexican inspired black bean stew done in just 45 minutes. Chock full of veggies, vegan and gluten free!
Ingredients
Units
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- 30 ounces canned black beans, drained
- 15 ounces fire roasted corn, drained
- 15 ounces canned diced tomatoes
- 1/2 white onion, diced
- 4 garlic cloves, minced
- 1 bell pepper (I used 1/2 red and 1/2 green), diced
- 1 carrot, peeled, quartered and thinly sliced
- 1 celery rib, halved and thinly sliced
- 1/2 cup tomato puree
- 1 chipotle in adobo sauce, roughly minced + 1 teaspoon of adobo sauce
- 1 jalapeno pepper, seeds removed, roughly minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons chili powder
- 1 teaspoon ground Mexican oregano
- 1/4 cup green onion, thinly sliced
- 1/4 cup fresh cilantro leaves, roughly chopped
- 2 tablespoons fresh lime juice
- 4 cups vegetable broth
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Avocado, chives, cilantro to garnish
Instructions
- In a large pot, heat olive oil over medium high heat. Add onions, carrots, celery and bell pepper. Cook 5 minutes, stirring occasionally, until somewhat softened.
- Stir in the garlic, jalapeno pepper, chipotle pepper and the adobo sauce . Cook 1 minute, until garlic is fragrant.
- Pour in tomato puree and lime juice. Scrape up any browned bits on the bottom of the pot.
- Add the rest of the ingredients. Bring to a boil, cover and reduce to a simmer. Cook 30 minutes, stirring occasionally.
- Optional: blend a little bit of the soup with an immersion blender or in a standing blender (about 2 cups worth) to thicken it up.
- Add salt and pepper to taste. Garnish with fresh cilantro, chives, and avocado. Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 40 minutes