Ingredients
2 tablespoons olive oil1 pound portobello mushrooms, coarsely chopped2 medium onions, chopped1/2 cup chopped sweet red pepper1/2 cup chopped green pepper3 tablespoons brown sugar2 tablespoons chili powder2 garlic cloves, minced1-1/2 teaspoons ground cumin1 can (6 ounces) tomato paste2 cans (15 ounces each) black beans, rinsed and drained2 cans (14-1/2 ounces each) diced tomatoes, undrained3 cups mushroom or vegetable broth1/4 cup lime juice2 tablespoons minced fresh cilantro1 tablespoon minced chipotle peppers in adobo sauce1 teaspoon dried thyme1 teaspoon dried basil1/2 teaspoon salt1/2 teaspoon pepperOptional toppings: shredded Monterey Jack cheese, sour cream and chopped green onions
Preparation
In a Dutch oven, heat oil over medium-high heat. Add mushrooms, onions, red and green peppers, brown sugar, chili powder, garlic and cumin; cook and stir until vegetables are tender. Add tomato paste; cook and stir 3-4 minutes or until slightly caramelized.
Stir in beans, tomatoes, broth, lime juice, cilantro, chipotle peppers and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until slightly thickened, stirring occasionally. Serve with toppings as desired.
