#black-beans

#black-beans

Starting with canned black beans and adding a handful of accessible ingredients, the magic of this veggie-forward soup lies within the element of heat. Between chili powder, paprika, crushed red pepper flakes, and canned chipotle chilis in adobo sauce, this soup is made to ignite your senses. The recipe also calls for a healthy helping of bell peppers, celery, onions, and carrots along with a zesty punch of lime juice and a handful of savory seasonings simmered in a vegetable broth.

Leftover chili can be stored in an airtight container in the refrigerator for up to 5 days. If you need to thicken the chili, use a Tablespoon of flour mixed with some of the chili liquid and whisk together. Add back into the chili. DO NOT add the flour directly to the chili, it can clump and not dissolve well. If your chili is too spicy, adding a little honey will lighten the spice. Add a teaspoon at a time, stir, and check the flavors.

After making these tacos countless times, I've discovered a few key elements that elevate them from good to absolutely crave-worthy.