2 Tbsp (30 ml) avocado, grape seed or coconut oil
1/2 white or yellow onion, diced
3 cloves garlic, minced
1/2 red or orange pepper, diced
1 1/2 tsp cumin
1 tsp chili powder
1 1/2 cups (~360 g) Red Chipotle Salsa (or any blended or chunky spicy salsa)
4 cups (960 ml) vegetable stock
2 Tbsp (24 g) coconut sugar or maple syrup (optional | to taste)
2 15-ounce (425 g) black beans cooked in salt, slightly drained
1 15.25-ounce (432 g) whole kernel corn, drained
FOR SERVING: Lime juice, Fresh cilantro, chopped
Red onion, diced, Tortilla chips
Ripe avocado, cubed, Hot sauce
1. Heat a large pot over medium heat. Once hot, add oil, garlic, onion, pepper, a pinch each salt and pepper and stir. Cook for 4-5 minutes, stirring frequently, until onions are translucent and the peppers have a bit of color.
2. Add cumin and chili powder and stir to coat. Then add salsa, vegetable stock and coconut sugar. Stir to combine, then increase heat to medium heat and bring to a low boil.
3. Once it’s boiling, add black beans and corn and stir. Reduce heat to low and simmer, covered for 30 minutes or more, stirring occasionally. The longer it simmers, the more the flavor will develop. It’s even better the next day.
5. Serve as is or with recommended serving options above.
Leftovers will keep covered in the refrigerator for 5-6 days, or in the freezer for 1 month.
Serving size: 1 cup Calories: 265 Fat: 5.3g Saturated fat: 4g Carbohydrates: 51g Sugar: 11g Sodium: 951mg Fiber: 10.6g Protein: 11.6g
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