1. Heat the olive oil in a large soup pot over medium heat. Add the onion, green pepper and carrot and cook until the vegetables begin to soften, about 5 minutes.
2. Add the jalapeno peppers, garlic, chili powder and vinegar and cook for 2 more minutes.
3. Add the water, beans and cilantro. Stir in the cocoa powder, salt and sugar. Add the tomatoes and simmer for 20 minutes.
4. Stir in the peanut butter and simmer for 5 more minutes. Taste and adjust the salt.
5. Serve in bowls with sour cream, cheddar cheese and tortilla chips on the side.
Serving Size: 1 bowl
Number of Servings: 8
| Per Serving |
| Calories |
322 |
Carbohydrate |
54 g |
| Fat |
6 g |
Fiber |
17 g |
| Protein |
18 g |
Saturated Fat |
1 g |
| Sodium |
495 mg |
|
|
