Vegan Better Than Chili Chipotle Black Bean Soup Recipe

LeGourmetTV's picture

Jan. 13, 2021

Welcome Friends! Welcome back to the kitchen recently I made some super tasty 'vegan' vegetable stock that has a very meaty quality to it. This vegetable stock lends itself really well to vegan / vegetarian chili recipes, but I like to make this more as a Bean Soup Recipe.

Ingredients

Oil 2 Tablespoon
Cumin 1 1/2 Teaspoon
Onion 1
Garlic 3 Clove (15 gm)
Sweet pepper 1
Salt To Taste
Pepper To Taste
Oregano 2 Teaspoon
Dry chipotle powder 2 Teaspoon
Rotel 1 Can (10 oz)
Vegetable stock 6 Cup (96 tbs)
Black beans 540 Milliliter
Pinto beans 540 Milliliter
Frozen corn 2 Cup (32 tbs)

Directions

MAKING:

1. Heat a large pot over medium heat.

2. Add the oil, and the cumin; cook until fragrant 1-2 minutes.

3. Then add onion, pepper, garlic, salt and pepper; cook for 4-5 minutes, stirring frequently, until onions are translucent.Add chili powder, and oregano; stir to coat.

4. Then add Rotel, vegetable stock, beans and corn.

5. Reduce heat to low and simmer, covered, for at least 30 minutes, stirring occasionally.

SERVING:

6. Serve and Enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 4