Ingredients
Scale
- 1 tablespoon oil
- 1/2 cup onion
- 1/2 cup poblano pepper
- 1/2 cup sweet peppers
- 2 garlic cloves
- 2 cup crushed tomatoes
- 1/4 teaspoon red chipotle, ground
- 1/2 cup vegetable broth
- 1/2 teaspoon salt
- 2 cans (15oz) black beans, drained and rinsed
- 1 teaspoon Better-than-Bouillon
- 1 tablespoon margarine (optional)
Instructions
In a medium size pot, add 1 tablespoon oil and sauté the onion and peppers until the onion is soft.
Add the garlic and cook for another minute. Add the crushed tomatoes, seasonings, and vegetable broth, black beans, and better-than-bouillon.
Bring to a boil and and let simmer for about 10 minutes. Finish the dish with a tablespoon of vegan margarine if desired.
Serve with avocado, cilantro, lime, chips, and your favorite vegan sour cream.
Notes
This dish is naturally gluten free and nut free. It can be made oil free by sautéing the onions and peppers in a little bit of water.