Cacao Chili Bean Soup
Ingredients
1 ½ cups of medium-sized, colorful dried beans, soaked overnight for 8 hours, drained and rinsed
2 tablespoons olive oil
1 large yellow onion, chopped
3 cloves garlic, minced
1 each yellow, red, and green bell pepper, cored and chopped
1 jalapeno pepper, seeded and minced
3 tablespoons cacao chili powder
8 cups vegetable broth
1 28 oz can diced tomatoes
1 teaspoon dried oregano
½ head of green cabbage, sliced
2 tablespoons apple cider vinegar
3 teaspoons salt, 2 teaspoons pepper
Preparation
In large dutch oven, heat oil over medium heat. Add onion, garlic, bell peppers, and jalapeno pepper. Season with salt and pepper and saute until softened, about 10 minutes. Add chili powder and stir, letting the spice “bloom” in the bottom of the pan, toasting lightly. Add broth, tomatoes, and oregano, plus the soaked beans, and additional salt and pepper. Simmer on medium low, 1 hour*, until beans are tender. Add cabbage and vinegar, stir to combine. Taste and add more seasoning if needed.
*more broth or water can be added if soup gets too dry
