Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 1 medium red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 cans (30 oz) black beans, drained (reserve liquid)
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 2 cups vegetable broth (low sodium)
  • 1 tbsp lime juice, freshly squeezed
  • 1 tbsp chipotle peppers in adobo sauce, minced
  • 1 tsp ground cumin
  • 1/2 tsp cocoa powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat the olive oil over medium heat. Add the onion and red bell pepper, sautéing for 5–7 minutes until the onions are translucent and the peppers have softened. Stir in the minced garlic and cook for 60 seconds.
  2. Stir in the cumin, chipotle peppers, and cocoa powder. Toast the spices for 1 minute. Add the drained black beans, fire-roasted tomatoes, vegetable broth, and reserved bean liquid. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
  3. Use an immersion blender directly in the pot. Pulse 3–4 times to blend about 30% of the beans to create a creamy base. Stir in the lime juice and season with salt and pepper before serving.