2 tablespoons olive oil

1 medium white onion, chopped

½ of a medium red bell pepper, chopped

5 cloves garlic, minced

2 Tablespoons Hoff’s Chuckwagon Chili Powder

1 Tablespoon tomato paste

7 cups vegetable stock

2 1/2 cups dry black beans, rinsed and sorted

2 bay leaves

Kosher salt and black pepper

Sliced avocado, rice, pico de gallo, cilantro leaves, lime wedges and sour cream, for serving

1:
Set your Instant Pot to normal saute. Add the oil and once shimmering, add the onion, garlic and red bell pepper and cook, stirring, until soft, about 5 minutes.

2:
Add Hoff’s Chuckwagon Chili powder and tomato paste and cook, stirring, until fragrant, about 1 minute. Add the beans, bay leaves and vegetable stock. Set to pressure cook on high for 1 hour.

3:
After the pressure cook cycle is complete, release the pressure and wait until the quick release cycle is complete. Unlock and remove the lid, remove the bay leaves and season to taste with salt and pepper. You can serve as is or use a stick blender for a creamy soup.

4:
Serve with rice, sliced avocado, cilantro leaves, pico de gallo, lime and Hoff’s Mean Green Hot Sauce.