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Ingredients
- 1 7-oz. can chipotles in adobo sauce
- 2 Tbsp. olive or canola oil
- 1 large onion, small diced
- 1 bell pepper, small diced
- 2 carrots, small diced
- 1 jalapeño, small diced
- 3-4 cloves garlic, minced
- 2 Tbsp. ground cumin
- 6 Tbsp. chili powder
- 1 7-oz. can green chiles
- 1 15-oz. can fire-roasted tomatoes
- 3 15-oz. cans beans of your choice
- 1 cup water
Instructions
- Empty chipotles into a small bowl and mash well with a fork.
Set aside. - In a large stock pot, heat oil over medium-high heat until shimmering. Add onion, bell pepper, carrots and jalapeño.
Sauté until onions are translucent and all vegetables begin to soften. Add minced garlic and cook for an additional 2-3 minutes. - Add cumin and chili powder. Cook 2-3 minutes.
- Add green chiles, tomatoes, mashed chipotles, beans and water.
- Cook 20-30 minutes to allow flavors to develop.