Ingredients

The following ingredients have 1 Servings
  • 1 cup yellow onion, fine dice
  • ½ green bell pepper, small dice
  • ½ red bell pepper, small dice
  • 2 Tablespoon minced garlic
  • 1 Tablespoon tomato paste
  • 1- [ 14 oz. can ] petite diced tomatoes
  • ¼ cup water
  • ¼ cup low sodium vegetable broth *
  • ½ cup pimento stuffed green olives, sliced
  • ½ cup raisins *
  • 1 cup cooked/canned kidney beans, drained and rinsed
  • ¼ teaspoon baking soda *
  • 1 medium Yukon Gold potato, cut into ½-inch cubes (optional) 
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 Tablespoons dried minced onion flakes
  • ¾ teaspoon cumin
  • ¾ teaspoon regular chili powder
  • ¼ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • 1 bay leaf
  • ½ to 1 teaspoon sea salt (+/-) *
  • ¼ teaspoon black pepper (+/-)
  • Chopped cilantro
  • Steamed rice
  • Sliced avocadoes
  • Baked potato

Instruction

  • Place the Spice/Herb Ingredients (except the bay leaf) in a small bowl, mix well, set aside.
  • In a small stock pot, add the diced potatoes, cover with water, sprinkle a little sea salt. Bring to a rolling boil, then lower to a slow simmering boil.  Boil for approximately 7 minutes (+/-) just until the potatoes are tender.  Drain and rinse with cold water, set aside.
  • In a large ceramic/enamel lined Dutch oven/pot (or similarly large stockpot) add the diced onions and bell peppers, sauté over medium-high heat for 7 to 9 minutes to soften the veggies. Add a splash of water or broth to prevent burning, if needed.  Then add the finely minced garlic and tomato paste, sauté over medium heat for one minute. Then add the Spice/Herb Ingredients, sauté for one minute just to allow the spices to release their fragrance.
  • Add the water, vegetable broth, bay leaf, and petite diced tomatoes, bring to a boil, then immediately decrease to a simmer, add the baking soda, stir really well. Then add all the remaining ingredients except the potatoes. Simmer for 10 minutes.
  • After 10 minutes, gently stir in the potatoes and simmer for 5 minutes.
  • Taste test the flavors, ramp up any spices if needed to reach the desired flavor.
  • Remove the bay leaf. Serve with rice (or over a baked potato), top with freshly chopped cilantro and avocado slices. Enjoy!