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Smoky Chipotle Black Beans

Gather onions, carrot, garlic, bell pepper. Wash and chop veggies. Set aside. Open and rinse black beans. Set beans aside. Preheat large skillet with coconut oil. Add in chopped onions, bell pepper, and carrot. Stir and allow veggies to cook 3-5 minutes until onions are translucent. Once onions have become translucent and carrots have become soft, add in garlic and all spices (salt, pepper, chipot. . .

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Servings: 3

Prep Time: 00:10

Cook Time: 00:20

Main Ingredients

1 1/2 coconut oil

1/2 white onion, diced

1 garlic clove, minced

15 ounce can black beans, rinsed and drained

1 large carrot, cut into half moons

1/2 cup bell pepper strips

2 tbsp tomato paste

1/4 cup

3/4 to 1 tsp chipotle pepper powder*

1 tbsp regular yellow mustard

sea salt, to taste

ground black pepper, to taste

1 tsp paprika

1/2 tsp cumin

1 tbsp raw honey

Preparation

1Gather onions, carrot, garlic, bell pepper. Wash and chop veggies. Set aside. Open and rinse black beans. Set beans aside.

2Preheat large skillet with coconut oil. Add in chopped onions, bell pepper, and carrot. Stir and allow veggies to cook 3-5 minutes until onions are translucent.

3Once onions have become translucent and carrots have become soft, add in garlic and all spices (salt, pepper, chipotle powder, paprika, cumin). Stir to combine and cook 1-2 minutes until spices are fragrant.

4Add in black beans, water, mustard, tomato paste, and honey. Stir to combine and let simmer for 3-5 minutes until all ingredients are warmed and infused with the smoky goodness.

5Serve over a bed of rice, roasted root veggies, pasta, or even over salad greens.

Additional Notes

*You can substitute one chipotle pepper in adobo sauce, chopped into very small pieces for the chipotle pepper powder.

Other ways to serve: You can use this as a dip, as a base for a flatbread, over quinoa, over nachos, etc. Very versatile dish!

Reviews: 0

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