The Best Black Bean Chili!

gimmesomeoven.com

Eva Hawes

1 pound dry black beans, rinsed and picked over

1 medium white onion, peeled and diced

6 cloves garlic, peeled and minced

6 to 8 cups vegetable stock (or water*)

2 cups (16 ounces) salsa verde, homemade or store-bought

1 (15-ounce) can fire-roasted diced tomatoes

1 (12-ounce) jar roasted red peppers, drained and diced

1 tablespoon ground cumin

2 teaspoons chipotle chili powder**

salt and pepper, to taste

toppings: diced avocado, chopped fresh cilantro, diced red onion, shredded cheese, sliced jalapeños or serranos

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