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.