• 4 cans black beans, drained and rinsed
  • 1 can fire roasted tomatoes
  • 3.5 oz can chipotle peppers in adobo sauce
  • 1 red onion, diced
  • 3 cloves garlic, minced
  • 1 cup vegetable broth
  • Cilantro
  • 1 to 3 cups red cabbage (to taste)
  • Salt (to taste)
  • Pepper (to taste)
  • Cumin (to taste)
  • Turmeric (optional, to taste)


  1. Cook onion and garlic in large pot over medium heat until translucent, about 5 minutes.
  2. Add 3 cans black beans, fire roasted tomatoes, all of the adobo sauce and the desired number of chipotle peppters depending on heat preference. Cook for a few minutes. Use immersion blender to process until smooth. Add salt and spices to taste. Add broth to adjust to desired consistency.
  3. Add 1/2 to 1 cup cilantro and blend. Add remaining can of black beans and red cabbage. Continue heating until cabbage reaches desired consistency, 5-10 minutes.
  4. Serve, topped with cilantro.

Credit Tessia