Ingredients
8
8 servings
- •2 (15 ounce) cans black beans, rinsed and drained
- •1 cup chicken broth, or more to taste, divided
- •1 (6 ounce) can tomato paste
- •½ teaspoon ground cumin
- •1 tablespoon olive oil
- •1 onion, diced
- •1 green bell pepper, diced
- •1 jalapeno pepper, seeded and minced
- •2 cloves garlic, or more to taste, minced
- •1 teaspoon white sugar
- •1 dash chipotle-flavored hot sauce, or more to taste
Instructions
- Stir black beans, 1 cup chicken broth, tomato paste, and cumin together in a heavy pot over low heat; cook at a simmer until hot, 5 to 10 minutes.
- Heat olive oil in a skillet over medium-high heat. Saute onion, green bell pepper, and jalapeno pepper in hot oil until the vegetables are softened, 5 to 7 minutes; add garlic and continue cooking just until fragrant, 1 to 2 minutes. Transfer to the pot with the beans and stir.
- Stir sugar into the bean mixture, adding more chicken broth if you want more liquid in the final product; season with hot sauce and continue cooking at a simmer until the vegetables impart a savory flavor to the broth, 10 to 15 minutes.
Nutritional Facts
Per 8 servings
- Calories: 148
- Carbohydrate: 26g
- Fat: 2g
- Fiber: 9g
- Protein: 8g
- Sugar: 5g
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