Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons extra-virgin olive oil
  • 2 bell peppers (diced (any color))
  • 1 large yellow onion (diced)
  • 4 cloves garlic (chopped)
  • 16 oz. mushrooms (roughly chopped)
  • 6 cups cooked beans (such as kidney, black, and/or pinto beans, washed and drained (four 15-oz cans))
  • 28 oz. canned crushed tomatoes (preferably fire roasted)
  • 2 cups corn (frozen or fresh)
  • 2 tablespoons chili powder
  • 1 teaspoon smoked paprika
  • 1 tablespoon cocoa powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon ground coriander
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon kosher salt (plus more if needed)
  • 2 cups vegetable stock (or chicken stock, or water)
  • 1 tablespoon soy sauce
  • 1 tablespoon honey (or 1/2 tablespoon sugar, optional)
  • 1/2 cup chopped fresh cilantro (optional)

Instruction

  • Sauté peppers and onion in olive oil (2 tablespoons) until softened and starting to brown over medium-high heat in a large pot (approximately 5 minutes).
  • Add garlic; sauté for 30 seconds, or until fragrant.
  • Add chopped mushrooms and a pinch of kosher salt; sauté until softened and liquid has evaporated, stirring only occasionally.
  • Add remaining ingredients except cilantro; stir to combine. Bring to a boil, cover, and simmer for at least 20 minutes and up to 1 hour.
  • Add cilantro during last five minutes of cooking.
  • Serve on its own or on top of cooked rice or quinoa, with cornbread, and/or with fixings, such as sour cream, shredded cheese, diced avocado, red onion, and more cilantro.