Ingredients
4
cans (15 oz each) seasoned black beans, undrained
6
cups Progresso™ chicken broth (from two 32-oz cartons)
2
cups chopped onions (2 large)
1
cup chopped red bell pepper (1 medium)
4
cloves garlic, finely chopped
2
jalapeño chiles, seeded, chopped
2
chipotle chiles in adobo sauce (from 7-oz can), chopped
1
teaspoon salt
1
teaspoon ground cumin
1/2
cup sour cream
1/2
cup chopped fresh cilantro
Preparation
Spray 5-quart slow cooker with cooking spray. In slow cooker, stir together beans, broth, onions, bell pepper, garlic, chiles, salt and cumin.
Cover; cook on Low heat setting 6 hours.
With slotted spoon, remove 2 cups bean mixture to medium bowl; mash with potato masher to desired consistency. Return mixture to slow cooker; stir to combine. Garnish individual servings with sour cream and cilantro.
