• 1 Tbsp avocado or olive oil ((if oil-free, sub twice the amount of water))
• 1 medium onion, diced ((any color // 1 onion yields ~2 cups or 250 g) )
• 1 large red or orange bell pepper, diced ((1 bell pepper yields ~1 ¼ cups or 165 g))
• 3 large cloves garlic, minced
• 1/2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp sea salt ((plus more to taste))
• 1/2 cup vegetable broth ((or store-bought // or sub water))
• 1 (14.5-oz.) can fire-roasted diced tomatoes
• 2 chipotle peppers in adobo sauce, minced
• 2 Tbsp adobo sauce ((from a can of chipotle peppers in adobo // plus more to taste))
• 4 (15 oz.) cans black beans, drained
• Cashew cream
• Tortilla chips, slightly crushed ((or tortilla strips*))
• Avocado
• Cilantro

1. Heat a large pot or Dutch oven over medium heat. Once hot, add the oil, onion, and bell pepper and cook, stirring occasionally, until softened, about 4-5 minutes.
2. Add the garlic, smoked paprika, cumin, and salt, and cook for 1 minute, until fragrant.
3. Add the broth (or water), tomatoes, chipotle peppers, adobo sauce, and drained black beans and stir well. Bring to a gentle boil, then reduce heat slightly and allow to cook uncovered at a gentle boil for 20-25 minutes, stirring occasionally, until thickened.
4. Taste and adjust as needed, adding more salt for overall flavor, adobo sauce for smokiness, or chopped chipotle peppers for heat.
5. Serve warm topped with cashew cream (or jalapeño cashew sauce), tortilla chips or strips (see notes), diced avocado, and/or cilantro (all optional). It's also amazing in our Smoky Black Bean & Quinoa Chili Bowl.
6. Store leftovers separately in the refrigerator for up to 3-4 days. The soup will keep in the freezer for up to 1 month.

Contributors

4ks-bot

Source

minimalistbaker.com