Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 1 large poblano pepper, seeded and minced
  • 4 cloves garlic, minced
  • 1 medium carrot, finely diced
  • 3 cans (15 oz each) black beans, drained and rinsed
  • 1 can (14.5 oz) diced fire-roasted tomatoes
  • 1 can (4 oz) diced green chiles
  • 4 cups low-sodium vegetable broth
  • 2 tbsp chipotle peppers in adobo, minced
  • 1 tsp cocoa powder (unsweetened)
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 tbsp fresh lime juice
  • 1 tsp sea salt
  • 1/2 tsp black pepper

Instructions:

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, poblano, and carrot, and sauté for 6–8 minutes until the onions are translucent and the vegetables have softened.
  2. Stir in the minced garlic and cook for another 60 seconds until fragrant, ensuring the garlic does not brown.
  3. Stir in the cumin, smoked paprika, and cocoa powder. Toast the spices with the vegetables for 2 minutes to bloom the oils.
  4. Pour in the drained black beans, fire-roasted tomatoes with their juices, green chiles, chipotle peppers, and vegetable broth.
  5. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes to allow the flavors to meld.
  6. Stir in the fresh lime juice, sea salt, and black pepper to balance the flavors. Remove from heat and serve.