Ingredients
1-2 tbsp. Olive Oil
1 chopped onion
3 cloves of garlic - minced
1 tbsp. tomato paste
4 cups broth (vegetable, chicken or bouillon)
1 tsp cumin
3/4 tsp chilli powder
15 oz can black beans
15 oz can chick peas
15 oz can corn
28 oz can diced tomatoes with juice
2 tbsp. chopped fresh cilantro
1 tsp black pepper
1 tsp salt
2 jalepeno peppers - chopped
15 squirts of franks red hot
crushed tortilla chips
shredded cheese
chopped avacado
sour cream
Preparation
Put Olive OIl in stock pot with onions and garlic. Saute on med-high heat until tender (approx. 5 minutes). Add tomato paste, cumin and chilli powder and mix together.
Add 4 cups of broth (I used chicken bouillon and water but you can use any type of broth you prefer) and bring to a boil.
Add black beans, chick peas, corn, tomatoes (and juice), cilantro, jalapeno peppers, salt and pepper. Reduce heat and simmer for 15 mins.
Add 15 squirts of franks red hot and simmer for another 5 mins.
Put into a bowl and in the middle garnish with crushed tortilla chips, shredded cheese, avacado and a scoop of sour cream.
