1 hour 5 min
|Saturated fat||3 g|
|Polyunsaturated fat||0.9 g|
|Monounsaturated fat||3.8 g|
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- In a large pot, heat oil over medium-high heat. Add onions and sauté until soft, about 10 minutes. Add celery, carrots, and minced garlic. Sauté for an additional 3 minutes.
- Add espresso powder, cumin, paprika, cinnamon, chipotle chili, and adobo and cook for about 2 minutes. Deglaze the pot by adding the white wine and scraping the bottom of the pot to loosen up stuck residue.
- Add the chocolate, poblano peppers, tomatoes, black and white beans, water, and soy sauce. Bring mixture to a boil and then reduce heat to a simmer. Simmer for 20 minutes and then add the frozen corn. Cook for an additional 15 minutes and then remove from heat. Season to taste with salt and black pepper.
- Top with green onions and cilantro. Garnish with optional toppings.
BetterForYou.com / Nina Lincoff