Ingredients
1-2 tbsp olive oil
1 onion - chopped
3 cloves of garlic - minced
1 tbsp tomato paste
1 tsp cumin
3/4 tsp chilli powder
4 cups broth
15 oz can black beans - rinsed
15 oz can chick peas - rinsed
15 oz can corn - drained
28 oz can diced tomatoes w/juice
2 tbsp chopped fresh cilantro
2 jalapeño peppers - chopped
1 tsp fresh ground pepper
2 tsp salt
15 squirts of Franks Red Hot
tortilla chips
shredded cheddar cheese
sour cream
avacado
Preparation
Heat olive oil in a pot with onions and garlic. sauté until tender (around 5 minutes).
Add cumin, chili powder and tomato paste. Stir together and then add broth (I used three chicken bouillon cubes with water, but you can use chicken broth or vegetable broth). Bring to a boil.
Once boiling add black beans, chick peas, corn, tomato (whole can with juice), jalapeño peppers, salt, pepper and fresh cilantro. Cover and simmer for 15-20 minutes on low heat.
Now add the Franks Red hot and simmer for another 5-10 minutes. Add more salt and pepper to taste if needed.
Put in bowl, garnish with crushed tortilla chips, avocado, shredded cheese and a dab of sour cream and serve immediately.
