Ingredients
- Beans of choice (black beans, kidney beans, or pinto beans)
- 1 can tomato based sauce (crushed tomatoes or tomato passata)
- Chili pepper to taste (jalapeno or serrano)
- 1 medium onion, chopped
- A few cloves garlic, minced
- 1-2 bell peppers, diced
- 2 medium carrots, diced or grated
- 1-2 stalks celery, diced
- 1-2 teaspoons ground cumin
- 1 tablespoon chili powder
- Salt and pepper to taste
- About 2 cups vegetable broth
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Instructions
- In a large pot, sauté chopped onion and minced garlic until translucent and fragrant.
- Add diced bell peppers, carrots, and celery; cook until softened.
- Stir in beans, tomato based sauce, and vegetable broth; add cumin, chili powder, salt, and pepper.
- Chop and add chili pepper according to desired heat level.
- Bring to a simmer, cover, and let cook for 30 minutes, stirring occasionally.
- Serve hot in bowls, optionally garnished with fresh cilantro.
Notes
- Adjust seasoning as needed, and consider adding lime juice or maple syrup to balance heat. Leftovers improve in flavor and can be frozen.