Created on October 8th, 2012
Rinse and drain 2 cans of black beans Chop onion 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. Enjoy!