- 1 15.5-ounce can of black beans, drained and rinsed
- 1 15.5-ounce can of pinto beans, drained and rinsed
- 2 14.5-ounce cans of fire roasted tomatoes, undrained
- 4-ounce can sliced jalapeños
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon tomato paste
- 1 teaspoon salt, or more to taste
- 2 ¾ cups chicken stock
- 2 tablespoons olive oil
- 1/2 cup sour cream
- 1 lime, juiced
- 1 chipotle pepper in adobo sauce, minced
- 1/2 pound fresh chorizo sausage, casings removed
- 3 cups small potatoes, peeled and diced
- In a medium sauce pot, drizzle 2 tablespoons of olive oil. Sweat onions until translucent, about 5 minutes. Add garlic, cook 3 more minutes until aromatic, then add chili powder and cumin. Add chorizo sausage, cook and brown for 10 minutes.
- Add the jalapeños, potatoes, black beans, pinto beans, fire roasted tomatos, and chicken stock. Cook on low heat for 1 hour, stirring occasionally.
- In a small bowl, mix sour cream, lime juice, and chipotle pepper. Season with salt to taste.
- Serve warm & top with avocado, cilantro, and sour cream sauce if desired. Top or Serve with tortilla chips, optional.
FRENCH BREAD (optional): 1/2 cup melted butter * 1 tsp garlic salt * 1/4 tsp rosemary * 1/8 tsp basil * 1/8 tsp thyme * 1/8 tsp garlic powder * 1 TBS Parmesan cheese * 1 loaf bread halved lengthwise & spread the mixture evenly on both sides, then cut into slices ** cook in broiler about 4 min
AFTER CHURCH healthy evening snacks: make 3 veggie trays and put them out 1 per hour or so
AFTER CHURCH healthy evening snacks: make 3 veggie trays and put them out 1 per hour or so
