Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup white onion, chopped
- 1 cup green bell pepper, chopped
- 2 garlic cloves, minced
- 1 cup shitake mushrooms, chopped
- 1 cup cremini mushrooms, chopped
- 1 (14.5 oz.) can diced fire roasted tomatoes
- 1 teaspoon cocoa powder
- 1 teaspoon Simply Organic Chipotle Powder
- ½ teaspoon Simply Organic Ground Cumin
- 1 teaspoon Simply Organic Oregano, crushed
- ½ teaspoon Simply Organic Thyme
- ¼ teaspoon Simply Organic Ground Black Pepper
- 1 teaspoon salt
- 4 cups vegetable broth
- 1 (15.5 oz.) can garbanzo beans, rinsed and drained
- 1 (15 oz.) can red beans, rinsed and drained
- sour cream
- Mexican cheese blend, shredded
- Cilantro leaves for garnish
Instructions
- Heat olive oil in a 5-quart pot over medium heat. Add onion, bell pepper and garlic. Cook, stirring occasionally for 6-8 minutes or until vegetables are tender.
- Add mushrooms and cook for 5 minutes or until tender.
- Add canned tomatoes, cocoa powder, chipotle powder, cumin, oregano, thyme, black pepper and salt. Stir to combine and add broth. Reduce heat to medium-low and bring to a simmer; bout 5 minutes.
- Stir in garbanzo beans and red beans. Continue to simmer for 10-12 minutes; covered.
- Serve with a dollop of sour cream, a sprinkle of cheese and cilantro leaves.