Serves 6
Prep time: 10 minutes
Cook time: 45 minutes
Ingredients
2 T. extra virgin olive oil
1 medium yellow onion, chopped
3-4 cloves garlic, finely minced
4 c. vegetable stock
2 t. dried oregano
1 T. chili powder
2 t. ground cumin
½ t. cayenne pepper
½ t. crushed red pepper flakes
2 T. tomato paste
2 4-oz. cans chopped mild green chilies, undrained
3 15-oz. can black beans, rinsed and drained
1 medium red bell pepper, chopped
3 T. chopped fresh cilantro
2 T. fresh lime juice
Sea salt and black pepper, to taste
1 c. cheddar cheese, shredded
Directions
- Heat olive oil in a Dutch oven or large soup pot over medium-high heat. Add onion and garlic and sauté, stirring occasionally, until soft and fragrant, approximately 5-6 minutes.
- Add vegetable stock, oregano, chili powder, cumin, cayenne pepper, red pepper flakes, tomato paste, and green chilies and bring to a boil. Reduce heat to medium-low, then cover and simmer for 30 minutes.
- Stir in black beans and red bell pepper. Cover and simmer about 10 minutes or until beans are heated through.
- Remove lid and stir in fresh cilantro and fresh lime juice. Season with salt and black pepper, to taste, and serve immediately topped with some shredded cheese. Enjoy!
