INGREDIENTS

• 1 pasilla pepper, seeds removed

• 1/2 red onion, chopped

• 2 tbsp minced garlic

• 2 tbsp olive oil

• 5 scoops BUBS Naturals Collagen Protein

• 1 tbsp ancho chili powder

• 2 tsp salt

• 1 tbsp ground cumin

• 1/2 tsp cinnamon

• 2 cups chicken broth

• 8 oz stewed tomatoes

• 2 tbsp peanut butter

• 3 oz dark chocolate

DIRECTIONS

1. Add pasilla pepper to a baking sheet and roast at 425F for 10 minutes.

2. In the meantime, sauté onion and garlic with olive oil in large skillet for 5 minutes.

3. Transfer onion mixture to blender. Add roasted pepper and all remaining ingredients (excluding chocolate), to blender.

4. Blend until smooth. Pour back into the skillet and turn to low-medium heat.

5. Add chocolate and stir until melted.

6. Serve immediately or store in refrigerator.