It’s time for another Meatless Monday.
1 tablespoon vegetable oil
6 cups chopped onions (about 1 1/2 pounds; I use less because of my onion-detesting daughter)
1/2 teaspoon salt
1 1/2 cup chopped red bell pepper (1 large bell pepper should do it)
6 garlic cloves, minced
1 7-ounce can of chipotle chiles in abodo sauce (my kids don’t mind a slight kick, but you might want to adjust this recipe according to your family’s tolerance for heat)
1 tablespoon ground cumin
1 1/2 teaspoon dried oregano
4 15-ounce cans of black beans
1 14 1/2-ounce can of vegetable broth
1 14 1/2-ounce can of chopped tomatoes, undrained
1/4 cup lime juice
Heat oil in a large skillet or a stockpot over medium heat. Add onions and salt. Cook for about 3 minutes; add red bell pepper and garlic.
Mince one of the chilies from can; repeat as needed to equal about 1 tablespoon of chilies. Add minced chilies, cumin, oregano, broth, and tomatoes. Reduce heat, and simmer for 30 minutes.
Stir in lime juice.
If you don’t have a cilantro-hater on your hands (I do), then feel free to sprinkle about a half cup of chopped cilantro.