Created on October 8th, 2012
Rinse and drain 2 cans of black beans
Chop chipotle peppers
In a large sauce pan over medium heat, add ground beef and chopped onions.
Cook until meat is no longer pink, about 6 minutes.
Stir in chili powder, cumin, salt and pepper.
Add drained and undrained black beans, chicken broth, fire roasted tomatoes and chipotle peppers.
Bring to a boil; cover, reduce heat to low and simmer at least 10 minutes.
Top with cheese and sour cream.
Serve with Pepper jack cornbread muffins.