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.