Ingredients

The following ingredients have 8 Servings
  • 2 tsp olive oil (extra virgin)
  • 1 large onion (sweet; chopped)
  • 1 large poblano pepper (chopped)
  • 1 tsp chili powder (ancho)
  • 1 tsp cumin (ground)
  • 1 14 oz can enchilada sauce (red)
  • 2 14 oz cans tomatoes (fire-roasted, diced; undrained)
  • 1 4 oz can green chilies (fire-roasted)
  • 1 8 oz bag black beans (dried)
  • 1 14.5 oz can corn (fire-roasted; drained)
  • 32 oz chicken stock (or broth (use vegetable broth to make vegetarian))
  • 1/4 cup cilantro (chopped)
  • salt (kosher; to taste)
  • avocado (sliced)
  • cilantro (chopped)
  • jalapeno pepper (sliced)
  • sour cream (omit to make dairy free)
  • Tortilla chips (crushed (use gluten-free to make gluten-free))
  • lime (wedges)

Instruction

  • Heat oil in a stockpot over medium heat. Add onions and poblano, sauté until onions are soft and transluscent, about 4-5 minutes. Add ancho chile powder and cumin; cook one minute more.
  • Add remaining ingredients (except cilantro) to pot. Bring to a gentle boil then reduce heat and simmer for at least two hours, until black beans are soft. Stir in cilantro. Season well to taste and serve with desired toppings.