Ingredients
- 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
Toppings (optional):
- 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
Instructions
- 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.