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Whole Foods Market Cookbook
by Steve Petusevsky & Whole Foods Market Team

The smoky, spicy almost chocolate-like flavor of this soup comes from chipotle chilies, an ingredient that is very popular in the Southwest. Chipotle chilies, which are smoked jalapenos, can be found dried, pickled, or canned in thick adobo sauce. This recipe calls for unsweetened cocoa, which adds a warmth to the complex flavor of this soup. Enjoy it with corn bread to buffer the chilies.
Serves 6 To 8



    · 1/8 cup olive oil
    · 2 cups chopped red onion
    · 1 medium red pepper, seeded and chopped
    · 1 medium green pepper, seeded and chopped
    · 2 cloves garlic, minced (1 teaspoon)
    · 1 tablespoon dried oregano, or 3 tablespoons fresh
    · 1 tablespoon cumin
    · 3 chopped canned chipotle chilies
    · 1/8 cup adobo sauce from canned chipotle peppers
    · 12 cups cold water
    · 1 bay leaf
    · 2 cups dried black beans, rinsed
    · 1 tablespoon unsweetened cocoa powder
    · 3/4 cup orange juice
    · 1/2 cup minced fresh cilantro
    · 6 scallions, thinly sliced
    · Salt to taste


Heat the olive oil in a large pot over medium-high heat.
Add the red onion, peppers, and garlic; saute until the onion is translucent.

Reduce the heat to medium-low, and add the oregano, cumin, chipotle chilies, and adobo sauce; saute for 1 minute.

Add the cold water, bay leaf, and beans.

Bring the soup to a boil; then lower to a simmer and cook uncovered for 1 hour, until the beans are tender.

Stir in the cocoa powder, orange juice, cilantro, scallions, and salt; continue to simmer for 5 minutes.


PER 1-CUP SERVING: Calories 60; Calories From Fat 15; Calories From Saturated Fat 0; Protein 2 G; Carbohydrate 9 G; Total Fat 2 G; Saturated Fat 0 G; Cholesterol 0 Mg; Sodium 10 Mg; 25% Calories From Fat

vegan recipes


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