Ingredients
- 3 tbsp olive oil
- 1 ½ large onion, diced
- 3 large carrots chopped
- 4 cloves garlic, minced
- ½ tsp chili flakes
- 3 tbsp chili powder
- 2 tsp cumin
- 1 tsp oregano
- 1 tsp chipotle chili powder (or ½ tsp cayenne pepper)
- Beans: 5, 15 oz cans or packages of any or all of the following: black beans, kidney beans, pinto beans, garbanzo beans, great northern beans, drained and rinsed
- 2 cans (28oz) chopped tomatoes with juices
- 2 tbsp tomato paste
- ¼ cup tamari
- 1 ¾ tsp salt in stages
- 1 can of corn, drained (or frozen corn)
- 1 tbsp cocoa powder, optional
Recipe
- Rinse and combine the beans and set aside.
- Drain and rinse corn, set aside.
- In a large pot, heat olive oil over medium heat, add chopped onions, carrots, minced garlic, chili flakes, and saute for 6-7 minutes, or until carrots are almost tender and onions are becoming translucent.
- Add the oregano, cumin, chili and chipotle powders and cook for 1 minute or until fragrant.
- Add ¾ tsp sea salt.
- Add the tomatoes, tomato paste, and tamari and thoroughly combine.
- Stir in the beans, reduce heat, and simmer for 15-20 minutes, stirring occasionally until flavors are combined, and onions and carrots are tender.
- In a small bowl, combine cocoa powder with ½ cup of removed chili liquid; stir to combine and add back to the pot.
- Add remaining 1 tsp salt.
- Stir in corn and taste for flavor. Season with more salt if needed. Add more heat if you desire by adding more chipotle chili powder (or cayenne pepper).
- Add on any of these optional toppings: avocado, green onions, cilantro, corn chips, salsa, vegan cheese, or vegan sour cream.
- Heat through and serve.
- ENJOY!
