Spicy Chilpotle Stew

I recently made this little soup for my husband's birthday party. Everyone said it was "very good, but very spicy", and they are not at all wrong. After weeks of eating bland vegetable and mild minestrone soups, I needed a change. This was just the change I needed. It is based off of Whole Food's Chipotle Veggie Stew recipe, but I simplified it somewhat.

I have made this soup several times now, and have learned to respect chilpotles, especially in adobo sauce. At first they are smokey and delicious, but they have a heat that builds over time. So be careful of this little devil. I hope maybe this soup is just the change you need in your menu plan too.

Spicy Chilpotle Stew

1 cup black beans
1 tbsp olive oil
1 onion
2 cloves garlic
2 stalks celery
2 carrots
1 cloves garlic
2 tomatoes
1 bell pepper
1 zucchini
1 crookneck
1 cup corn
1 tsp salt
1 tbsp Fiesta Seasoning
(chili powder, garlic, cumin)
1 quart vegetable broth
1 chilpotle pepper in adobo sauce
1/4 cup fresh cilantro
1 tbsp lime juice

1. Prepare black beans. Soak overnight, rinse, bring to a boil then simmer for 30 minutes or until tender. 
2. Rough chop all the vegetables, and cilantro. 
3. In a large pot, heat oil and sauté onion, celery and carrots until onions are translucent. Add garlic, tomatoes, bell pepper and spices. Stir and cook about 5 minutes. Add zucchini, squash, and corn. Stir and cook about 2 minutes. Add chilpotle peppers and the cooked black beans. Stir to combine.
4. Add vegetable broth. Bring to a boil, then lower heat and simmer 30 minutes, uncovered.
5. Add cilantro and lime juice and serve hot.

Until next time...

- Melissa