Ingredients
- Beans of choice (black beans, kidney beans, pinto beans)
- Tomato-based sauce
- Chili pepper (to taste)
- Onion
- Garlic
- Bell peppers (any colors)
- Carrots
- Celery
- Cumin
- Chili powder
- Salt and pepper
- 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
- Great for leftovers and can be frozen for later use. Feel free to add in any extra vegetables like corn or zucchini.