Ingredients

• 2 tbsp olive oil
• 3 cloves garlic, minced
• 3/4 c vidalia onion, diced
• 1/2 c celery, diced
• 1/2 c carrots, diced
• 1/4 c green bell pepper, diced
• 3 canned chipolte peppers
• 1 tbsp adobo sauce from canned peppers
• 4 (15oz) cans black beans, drained and rinsed
• 3 cups vegetable broth
• 2 tsp chili powder
• 1/2 tsp cumin
• 1/4-1/2 tsp salt (to taste)

Directions

1. Heat oil in large saucepan over medium high heat.

2. Add garlic, onion, celery, carrots, and bell pepper to pan.

3. Cover and lower heat, and cook for 15 minutes, until vegetables and tender and onion is translucent.

4. While vegetables are cooking, puree 1 can of black beans and 1 cup vegetable stock in food processor.

5. Add pureed beans, rinsed beans, and the rest of the ingredients to the pot.

6. Bring to a boil, lower heat, and simmer for 45 minutes.

7. Remove from heat, serve, and enjoy!

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