Cook Time: 1 Hour
Serves: About 4
1/2 a large onion diced
1/2 cup of diced sun dried tomatoes
1/2 a Green Pepper Diced
1 small can of chipotle peppers
1 Can of Dark Kidney Beans (Rinsed and Drained)
1 Can of Pinto Beans (Rinsed and Drained)
1 Can of Fire Roasted Diced Tomatoes (use the liquid)
1 small can of tomato paste
6 Cups of Vegetable Stock
2 Tsp of Chili Powder
1 Tsp of Cumin
3 Tbs of Sugar
1/2 Tsp of Garlic Powder
Pinch of Cayenne Pepper or more if you prefer
Salt & Pepper to Taste
4 Tbs of Extra virgin olive oil
1 Green Onion Chopped for Garnish
First place the olive oil into a large pot and place over medium heat.
Next add in the onions, green peppers, chipotle peppers, and sun dried tomatoes. Cook for 6-7 minutes or until the onions and peppers become translucent and tender.
Add in the can of roasted tomatoes, kidney & pinto beans, tomato paste, vegetable stock and seasonings.
Cover with a lid and lower heat to medium low and simmer for 30-40 minutes. Add salt and Pepper to taste and enjoy.
I also love to add a little Sriracha sauce into mine but that is just my personal preference.
Look at those colors!!!
I love this brand
This is what it looks like before adding the veggie stock.