- 2tsp (10ml) canola oil
- 3 cloves garlic
- 1 large onion chopped
- 1 red pepper chopped
- 1 carrots scrubbed well and diced
- 2 tbsp (30mL) chili powder
- 1 tbsp (15mL) paprika
- 1 tsp (5mL) dried oregano
- 1tsp (5mL) ground cumin
- two 19 oz. (540 mL) cans black beans well rinsed, drained, and divided
- one 28 oz (796 mL) can crushed tomatoes
- 1 1/2 cups (375 mL) fresh or frozen corn (no need to thaw)
- 1/2 cup (125 mL) water
- 2 tbsp (30 mL) chipotle pepper
- Heat a large pot over medium heat; add oil, garlic, onion, red pepper and carrots; sauté for 10 minutes or until the onion is softened and slightly browned. Stir in chili powder, paprika, oregano and cumin; sauté for 1 minute or until fragrant.
- Puree 1 cup (250 mL) of the beans in a food processor or mash well with a potato masher. Add the pureed and whole beans, tomatoes, corn, water and chipotle pepper to the pot, bring to a boil, cover, reduce heat to medium and simmer uncovered for 20 to 30 minutes or until the carrots are tender, stirring occasionally. Add chopped cooked leftover roast, stir in well. Cook for 5-10 minutes until the meat is heated through.
- Serve with your choice of toppings: suggestions: sour cream or low fat Greek yogurt, cilantro, green iron and avocado.Recipe adapted from Teresa Makarewicz, PHEc for Homegrown Celebrating the Canadian foods we grow, raise and produce.
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