Spicy Black Bean and Potato Stew

monkeyandmekitchenadventures.com

Cindy

3 cups water

1 - 14 oz. can fire roasted petite diced tomatoes, pureed *

3 cups small red baby potatoes, quartered

2 - 15 oz. cans black beans, drained and rinsed

subheading: Seasoning/Spice Ingredients:

1 Tablespoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

2 Tablespoons dried minced onion flakes

¼ teaspoon cayenne pepper *

¼ teaspoon chipotle powder

¼ teaspoon cumin

2 teaspoons sea salt ( /-) *

¼ teaspoon black pepper ( /-)

1 teaspoon unsweetened cocoa powder *

subheading: Other Optional Ingredients:

Avocado, chopped

Cilantro

Corn Tortillas

Chopped red onions

Chopped tomatoes

Jalapeno slices

Instructions

In a large ceramic/enamel lined Dutch oven/pot (or similarly large stockpot) add the diced red onion, red bell pepper, jalapeno peppers, and sauté over medium-high heat for 5 to 7 minutes to soften, then add the finely minced garlic. Sauté over medium heat for 30 seconds.

Then sprinkle the flour over the onions, peppers, and garlic and sauté for 1 to 2 minutes. Add the dry seasonings, except for the cocoa powder and cayenne pepper, and sauté for 30 seconds to release their fragrance.

Directions at monkeyandmekitchenadventures.com

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