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My foodie friend Steve visited us from Texas recently and made this while he was here. It's a very well balanced, rich black bean soup with a chili pepper base. No meat necessary. We devoured it, and I'm posting what he did here for my own memory's sake. He used Guajilo chilis too, but we can't find those here so we substituted more of the common chilis. Also, you don't need to use the whole can of tomatoes. Just depends on how much tomato flavor you want. We tend to use about 3/4 of the can, and save the rest for another use. You want to mostly taste the chilis. It is so rich and delicious I can't even tell you! And pretty healthy too! Substitute vegetable broth to make it vegan.
Units: US | Metric
Serving Size: 1 (364 g)
Servings Per Recipe: 4
The following items or measurements are not included:
dry ancho chilies