Black Bean and Chipotle Chowder
This hearty, yet healthful soup, contributed by Jane Hughes, is accented with cocoa powder and chipotle powder. It’s adapted from “Soup for Syria” by Barbara Abdeni Massaad.
Makes 6 servings
2 tablespoons olive oil
1 medium onion, diced
2 medium carrots, diced
3 celery ribs, diced
3 garlic cloves, crushed
1 jalapeño pepper, seeded and finely chopped
1 tablespoon unsweetened cocoa powder
1 tablespoon ground chipotle powder
1 teaspoon ground cumin
3 medium sweet potatoes, diced 2 cans (15 ounces each) diced, fire-roasted tomatoes
4 cups vegetable stock
2 cans (15 ounces each) black beans, drained and rinsed
Zest and juice of 1 lime plus additional limes for serving
1 teaspoon salt or to taste
Fresh cilantro for garnish
1 avocado, sliced, for garnish (optional)
Prep time: 15 minutes. Cook time:
Heat oil in a large pan over medium heat. Sauté onion, carrot and celery 5 minutes, then add garlic, jalapeño, cocoa, chipotle and cumin. Cook another 3 minutes. Stir in sweet potatoes and cook until starting to brown, about 3 to 5 minutes. Add tomatoes, vegetable stock and beans.
Bring mixture to a boil, then reduce heat, cover and simmer 25 minutes or until sweet potatoes are fork-tender. Stir in lime zest and juice and season with salt to taste. Portion into 4 bowls and garnish with cilantro leaves. Serve with lime wedge and avocado slices, if desired.
Per serving: 325 calories, 54g carbohydrate, 14.5g protein, 5.5g fat (1g saturated), 1,022mg sodium, 14.5g fiber.