Chipotle Black Bean Soup | easy vegetarian recipe

chipotle peppers in adobo

🥗Healthier: smoked paprika

💰Cheaper: canned jalapeños

Smoked paprika adds flavor without the heat, while canned jalapeños are more budget-friendly.

black beans

🥗Healthier: pinto beans

💰Cheaper: canned black beans

Pinto beans are often lower in cost and can be used interchangeably.

Soak black beans in an inch of water for at least 6-8 hours or overnight, then drain.

Chop one red bell pepper and one medium to large yellow onion finely.

Finely chop one large chipotle pepper and measure out one tablespoon of adobo sauce.

Heat a six quart Dutch oven or large stock pot over medium-high heat.

Add a drizzle of olive oil to the pot.

Add the diced onion and bell pepper to the pot, sprinkle with about 1/2 teaspoon of salt, and sauté for 6-8 minutes until softened.

Add in a minced jalapeno (optional) and 3 cloves of minced garlic, sauté for another minute until aromatic.

Stir in 1/2 teaspoon of smoked paprika, 2 teaspoons of chili powder, and 1 tablespoon of ground cumin, along with the chopped chipotle pepper and adobo sauce, cooking for another 30 seconds while stirring frequently.

Add the soaked black beans to the pot, ensuring to drain off the soaking water first.

Pour in 5 cups of vegetable broth, making sure the beans are completely covered in liquid.

Bring the mixture to a boil over high heat, which takes about 5 minutes.

Once boiling, reduce to a gentle simmer, covering the pot with a slight crack to allow steam to escape, and let it cook for 2-3 hours until the beans are tender.

Use an immersion blender to blend about half of the soup for a creamy texture.

Stir in 1 cup of thawed frozen sweet corn and the juice from 1 lime.

Serve topped with avocado, tortilla chips, fresh cilantro, and an additional squeeze of lime juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary