- 2 tbsp avocado or coconut oil
- 1/2 white or yellow onion diced
- 3 cloves garlic minced
- 1/2 red or orange pepper diced
- 1 1/2 tsp cumin
- 1 tsp chili powder
- 1 1/2 cups chunky salsa
- 4 cups vegetable stock
- 2 tbsp coconut sugar or maple syrup to taste
- 2 15 oz cans black beans drained
- 1 15.25 oz can whole kernel corn drained
For serving (optional)
- Lime juice
- Red onion
- Tortilla chips
- Hot sauce
- Heat a large pot over medium heat. Once hot, add oil, garlic, onion, pepper, an a pinch each salt and pepper and stir. Cook for 4-5 minutes, stirring frequently, until onions are translucent and the peppers have a bit of color.
- Add cumin and chili powder and stir to coat. Then add salsa, vegetable stock and coconut sugar. Stir to combine, then increase heat to medium heat and bring to a low boil.
- Once it’s boiling, add black beans and corn and stir. Reduce heat to low and simmer, covered, for 30 minutes or more, stirring occasionally. The longer it simmers, the more the flavor will develop. It’s even better the next day.
- Serve as is or with recommended serving options above.
- Leftovers will keep covered in the refrigerator for 5-6 days or in the freezer for 1 month.
Recipe by Minimalist Baker