INGREDIENTS
2 cups
or 1 pound dried black beans, soaked overnight and rinsed*
1 14.5 ounce can
crushed fire roasted tomatoes
1
bell pepper, cored and diced
2
jalapenos, cored and diced
1
yellow onion, diced
3
garlic cloves, minced
2 tsp
oregano
3 tsp
chili powder
3 tsp
cumin
3 tsp
chipotle chili powder**
1 tbsp
vegan Worcestershire (such as Annie’s)
2
bay leaves
4 cups
vegetable broth (I recommend Better Than Bouillon)
suggestions toppings: diced avocado, chopped cilantro, diced green onions