Ingredients
2 tablespoons extra-virgin olive oil
1 chopped onion
1 green bell pepper, cut into a 1/2-inch dice
Kosher salt and freshly ground pepper
1 teaspoon ground cumin
1 teaspoon chipotle-chile powder
2 cups Marinara or store-bought marinara
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can red kidney beans, drained and rinsed
Chopped avocado, cilantro leaves, thinly sliced chile peppers, and sour cream, for serving
Preparation
In a medium pot, heat oil over medium-high. Add onion and bell pepper; season with salt and cook, stirring, until tender, 6 to 8 minutes. Add cumin and chile powder; cook until fragrant, 1 minute. Add marinara, 2 cups water, and both beans; bring to a boil. Reduce to a simmer and cook, stirring occasionally, until slightly thickened, about 25 minutes. Season with salt and pepper. Serve, topped with avocado, cilantro, chile peppers, and sour cream.
