| Servings |
4 people
|
Ingredients
Ingredients
- 2 tablespoons olive oil
- 1 ½ cups white onion chopped
- 2 clove garlics minced
- 1 yellow bell pepper diced
- 1 red bell pepper diced
- 14 ounce diced fire roasted tomatoes
- 14 ounce low sodium chicken stock
- 14 ounce black beans drained and rinsed
- 14 ounce chickpeas drained and rinsed
- 2 tablespoons adobo sauce from a can of chipotles in adobo (see notes)
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 2 teaspoons chili powder
- 1 cup frozen corn
- salt and pepper
Ingredients
Ingredients
|
|
Instructions
- Heat oil in a large pot over medium heat. Add chopped onion, salt & pepper and stir. Cook until the onion is slightly translucent then add the garlic and peppers. Stir and cook until soft.
- Add the canned tomatoes and the chicken stock. Then add the black beans, chickpeas, adobo sauce, corn and seasonings. Cover, reduce heat to low, and cook for 25 more minutes, stirring occasionally.
- Taste and adjust seasonings adding more salt and pepper.
- Serve with toppings of your choice. Chill the leftovers and store in the fridge for up to 5 days.
Recipe Notes
*To make vegetarian: swap the chicken stock for water or vegetable stock
