Makes 8 Servings
Diced
Diced
Diced
Diced
Diced
Minced
2 Chipotle Peppers, finely diced
Pre-cooked in an instant pot
Pre-cooked in an instant pot
Chopped red onions, scallions, shredded cheese, avocado, cilantro
Heat olive oil in a large stock pot over medium heat and saute onions, carrot, celery, bell peppers and garlic for 10-12 minutes until vegetables are softened.
Add the chipotle peppers, oregano, cumin, and chili powder. Stir to blend and add the tomatoes and chicken stock. Bring to a boil and reduce heat to med-low to simmer, uncovered, for 45 minutes.
Add the cooked beans and simmer for an additional 30 minutes until desired consistency.
Calories (kCal) - 183
Fat (g) - 4
Cholesterol (mg) - 5
Sugar (g) - 6
Protein (g) - 9
Fiber (g) - 8
Sodium (mg) - 84
Potassisum (mg) - 722
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