This recipe is packed full of plant based protein and can be tailored to everyone’s tolerance for spice.
Prep time:
Cook time:
Total time:
Recipe type:?Dinner
Cuisine:?Southwest
Serves:?4-6
Ingredients
- 1 medium onion chopped
- 1 medium green bell pepper diced about ? inch pieces
- 1 TBS + 1 ? cups vegetable broth
- 6 medium cloves garlic, chopped
- 2 cans (15 oz each) black beans, drained
- 1 can (8 oz) tomato sauce
- 1 can (15 oz) diced tomatoes, (do not drain)
- 2 Tbsp. ground cumin
- 2 Tbsp. red chili powder
- 2 Tbsp. dried oregano
- 1 cup corn kernels, fresh or frozen
- ? cup fresh chopped cilantro
- himalayan salt & black pepper to taste
Instructions
- Heat 1 Tbsp. broth in a medium size soup pot. Saut? onion and bell pepper in broth over medium heat for about 5 minutes stirring frequently, until translucent. Add garlic, cumin, red chili powder and continue to saut? for another minute. Add 1 ? cups broth and rest of ingredients, except cilantro and corn. Simmer for another 20 minutes uncovered. Add corn and cook for another 2 minutes. Add chopped cilantro and himalayan salt & pepper to taste.
Author:?Kat