This recipe came to be out of sheer luck one night. However, before I tell you how this recipe came to be, you should know that during the winter I don't necessarily exist off of Whole Food's Adobo Black Bean Soup, but I do have that soup quite frequently. It's a delicious soup and I highly recommend trying it if you ever have the chance.
Back to the creation of this recipe-- I came home after work, realized I was out of Black Bean Adobo Soup (gasp) and didn't know what to make for dinner. Surely there was something in my pantry that I could whip together? I looked in my fridge and noticed I had a green pepper. Great, I can do something with that…but what? I really just wanted Black Bean Adobo soup, which lead me to check my pantry where I realized that I had a can of Black Beans. The recipe started to take shape from there and I ended up with a dish that has become a new winter staple. I still love that Black Bean Adobo Soup, but this Chipotle Black Bean Chili is definitely a great homemade version.
- 3Tbs Olive Oil
- 4-5 Cloves of Fresh Garlic Minced
- 1 Yellow Onion Diced
- 1 Green Bell Pepper Diced
- 1/4c Vegetable Broth
- 1 Can Black Beans
- 2Tbs Red Wine Vinegar
- 3 tsp Chili Powder
- 1 ½ tsp Smokey Paprika
- 1 tsp Cumin
- ½ tsp Freshly Ground Black Pepper
- 1 Diced Chipotle Chili in Adobo de-seeded and finely diced (if desired for extra heat)
- Salt to taste
- In a 12" sauté pan, heat oil over medium high heat
- Add Garlic and let cook for about a minute (while continuously stirring)
- Add diced onion and diced pepper to pan, stir to incorporate
- Let the veggies cook for about 3 minutes, then add the Vegetable Broth
- Stir ingredients intermittently and cook veggies until peppers are soft and onions are translucent
- Add Black Beans, Vinegar, Pepper, Smokey Paprika and Cumin. Stir until all ingredients have been incorporated and let simmer for approximately 4-5 minutes.
- Once simmered, turn off heat. Let cool slightly and add salt to taste and diced chili (if desired) .
- Serve alone or on a bed of red quinoa with Smokey Paprika & Chili Greek Yogurt Garnish.
Smokey Paprika & Chili Greek Yogurt Garnish
- 1 Pint Greek Yogurt (I like 0% Fat Greek Yogurt)
- 2tsp Smokey Paprika
- 1/4tsp Cumin
- 1-2 de-seeded and diced Chili(es) in Adobo
Combine Paprika, Cumin and Chilies into the container of Greek Yogurt and stir until everything has been incorporated.