Black Bean Bowl (Print Version)

# Ingredients:

01 - 2 garlic cloves, minced.
02 - 1 cup broth (chicken or veggie).
03 - 1 teaspoon cumin powder.
04 - 1 small onion (yellow), diced.
05 - 2 tablespoons olive oil.
06 - ½ teaspoon salt (kosher).
07 - ½ teaspoon coriander powder.
08 - ½ teaspoon chili powder.
09 - Optional: cilantro, sour cream, tortilla chips, lime wedges, pickled onions, jalapeños.
10 - 2 cans (15 oz each) black beans, including liquid.
11 - 1 can (14.5 oz) fire-roasted tomatoes.

# Instructions:

01 - Warm the oil, then toss in the garlic until it sizzles. Add onion and cook for about 3 minutes until softened.
02 - Mix in chili powder, coriander, and cumin. Let it cook for 30 seconds to bring out the flavors.
03 - Add tomatoes, beans with liquid, and broth. Let it come to a boil, then drop the heat to a simmer.
04 - If you like, blend all or part of the soup for your ideal consistency.
05 - Scoop into bowls and top with any garnishes you’d like.

# Notes:

01 - Will last 3 days in the fridge.
02 - Good in the freezer for up to 3 months.
03 - Serve thick and chunky or smooth if blended.

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