Created on October 8th, 2012
Rinse and drain 2 cans of black beans.
Chop onion.
Chop chipotle peppers.
In a large saucepan 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.
Enjoy!