2 Tablespoons olive oil
1 ear fresh corn, husked, kernels removed*
1 large carrot, chopped
1 small yellow onion, chopped
1/2 jalapeño, ribbed, seeded, and chopped (more or less to taste)
1/2 teaspoon salt
1 teaspoon Melissa's chopped garlic
2 teaspoons chili powder
1 teaspoon cumin
1 tablespoon tomato paste
1 tablespoon cider vinegar
2 15-ounce cans black beans, rinsed and drained
4-5 cups chicken stock
1 tablespoon chopped cilantro (optional)
2 Tablespoons fresh lime juice
In a large saucepan over medium heat, heat oil until it shimmers. Add corn, carrots, onion, and jalapeño, and sauté until onion becomes translucent, 8 to 10 minutes. Stir in salt.
Stir in garlic, chili powder, and cumin, and cook until the spices are fragrant, about one minute. Add tomato paste, vinegar, beans, and chicken stock. Bring to a simmer and cook until thickened, 35 to 40 minutes.
Remove from heat and stir in cilantro, lime juice, and salt and pepper to taste. Leave as is, or do as I do, and purée it with an immersion blender. Garnish as you see fit, or top with corn and avocado salsa.
*I char mine on the grill to give it a more complex taste, but you don't have to