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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | large | Onion, chopped | 1/3 | large (2-1/4 per lb, approx 3-3/4" long, 3" dia) | green pepper, finely chopped | 1/3 | large (2-1/4 per lb, approx 3-3/4" long, 3" dia) | orange pepper, chopped | 1/3 | large (2-1/4 per lb, approx 3-3/4" long, 3" dia) | Peppers, sweet, red, raw, chopped | 1/3 | pepper, large (3 3/4 inch long, 3 inch dia) | yellow sweet pepper | 2 | cloves | garlic minced | 4 | cans (15 oz) | black beans, canned, Bush's | 1 | can (16 fl oz) | tomatoes canned, diced | 4 | cups | chicken broth, low sodium, and fat free | 1 | teaspoon | salt, to taste | 1 | teaspoon | pepper, to taste | 1/2 | teaspoon | cumin, ground | 1/4 | teaspoon | crushed red pepper flakes |
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Steps
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Sequence
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Step
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| | 1 | Heat olive oil over medium/high heat. Saute onions, bell peppers, and garlic until tender (about 10 mins). | | 2 | Add 3 cans of the black beans (save one off to the side), tomatoes, chicken broth, salt, pepper, cumin and red pepper flake (can add additional red pepper flake to make spicier). | | 3 | Simmer for 20 minutes. | | 4 | Using an immersion blender or small batches in a traditional blender, blend until the mixture is about 3/4 smooth - there should be some small pieces of beans, onions and peppers. | | 5 | Add additional can of black beans into the mixture un-blended. | | 6 | Simmer an additional 10 minutes. | | 7 | Serve. Can top with monterey jack cheese and/or sour cream. |
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