- 1 tsp canola oil
- 2 carrots, diced
- 1 onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1-2 jalapenos, minced
- 1 tbsp chili powder
- 1 ½ tsp cumin
- 1 tsp oregano
- 2 540- ml/19-oz cans black beans, drained and rinsed
- 1 796- ml/28-oz can diced tomatoes
- 1 tbsp chopped pickled jalapenos
- 1 tsp salt
- 3 cups water
Heat a large pan over medium heat. Add oil, carrots, onion and red pepper. Cook for 5 minutes, add garlic, jalapeno, chili powder, cumin and oregano. Cook another minute. Scrape mixture into slow cooker insert.
Add black beans, diced tomatoes, pickled jalapenos and salt. Cover with water. Cook on low for 6 hours.
Using an immersion blender or a regular blender, puree roughly ⅓ of the soup to create a thicker and creamier consistency.
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