Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil or 1/4 cup water (for water saute)
  • 1 large onion, diced
  • 3 cloves garlic, minced (or 1 1/2 tsp garlic powder)
  • 2 jalapenos, seeds removed and diced (a few seeds ok for extra heat)
  • 3 tablespoons chili powder
  • 1 teaspoon chipotle powder
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (28oz) diced tomatoes, with juices
  • 1 tablespoon cocoa powder or small piece of dark chocolate (about 1/2 oz.), optional
  • 1 1/2 cups water or vegetable broth, + more if needed
  • mineral salt & pepper, to taste
  • green onions, sliced
  • cashew sour cream
  • lime wedges

Instruction

  • Saute: In large pot heat olive oil over medium heat, saute onion for 7 minutes, or until tender and translucent. Add the garlic, jalapeno, chili and chipotle powder, cook for 1 minute, or until fragrant.
  • Simmer: Add the beans, tomatoes, chocolate, and liquids, bring to boil, reduce heat, cover askew, and simmer for 15 – 20 minutes or so, stirring occasionally. Add more water as needed. Taste for flavor, season with salt and pepper, and add anything else you feel it needs.
  • Serve with the sliced green onions, cashew sour cream and vegan sweet chia cornbread or jalapeno cornbread muffins.
  • Serves 4
  • Leftovers can be kept, covered, in the refrigerator for 5 – 6 days. To keep longer, freeze in freezer safe containers for up to 2 – 3 months.