Ingredients

  • 1 ½  cup chopped bell pepper (any color)
  • 1 ½ cup sliced white mushrooms
  • 1 cup chopped onion
  • 1 tbsp. olive oil
  • 2 garlic cloves
  • 1 tbsp. chili powder
  • 1 tsp. chopped canned chipotle chile in adobo
  • 1/2 tsp. cumin
  • 1 15.5-ounce can low-sodium black beans
  • 1 c. canned no-salt-added diced tomatoes
  • 2 tbsp. Chopped cilantro

Toppings

  • 1/3 cup sliced mango
  • 1 tsp. pumpkin seeds
  • lime wedge

 

Directions

  1. Cook chopped bell pepper and white mushrooms with chopped onion in olive oil in a pot over medium heat, stirring occasionally, until tender, 10 to 12 minutes.
  2. Add garlic cloves (finely chopped), chili powder, chopped canned chipotle chile in adobo, and cumin and cook, 1 minute.
  3. Stir in one can low-sodium black beans and canned no-salt-added diced tomatoes.
  4. Simmer until flavors develop, about 10 minutes. Let cool, then sprinkle with chopped cilantro.
  5. Garnish with chopped mango, pumpkin seeds, and a lime wedge.

 

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