1 large tomato
1 can black beans with zero sodium
2 large california chili pods, stems removed
2 small arbol chili pods, stems removed
1 tsp cayenne pepper
1 tsp chili powder
2 cloves garlic, chopped
1 large white onion, chopped
1 tsp oregano
1/2 cup vegetable broth (optional)
Serves Two Total Time: 50 minutes
Set the oven to 400 degrees Fahrenheit and roast the tomato in aluminum foil for about 20 minutes. Meanwhile cook the onion along with two tbsp olive oil in a medium pot over medium heat for about six minutes. Then add in the garlic and black beans including the liquid in the can. Continue to cook for about five minutes. Then add in the tomato and the stock, continue to cook for three minutes. Remove the pot from heat.
In a large blender, blend the four chilis and then add in the pot ingredients. Blend very briefly, letting out the hot air in between short blends. Return the contents of blender to pot and cook for another few minutes. Finally add in the oregano, cayenne pepper, chili powder, some ground black pepper and salt to taste. Cook for another two minutes, then serve warm.
