1 onion, diced*

1 green pepper, diced*

1 red or yellow pepper, diced*

1 large carrot, diced (optional)

3 15 oz. cans beans – black, kidney or pinto, or a mixture

28 oz. can chopped tomatoes

4 tsp. chili powder

1 tsp. dried cumin powder

1 tsp. garlic powder

½ tsp. dried oregano

2 Tbs. soy sauce

1 Tbs. blackstrap molasses (optional)

½ cup fresh cilantro, minced (optional)

¼ cup nutritional yeast (optional)

1.         Preheat a dry large stockpot over medium heat.  Add diced vegetables to pot and cook, stirring, until vegetables are tender, adding a couple of tablespoons of water at a time if necessary to prevent sticking.

2.         Add all remaining ingredients, except cilantro and nutritional yeast, and bring to a boil. Reduce heat and simmer about 15 minutes.  Adjust seasonings to taste.

3.         If using, add cilantro and nutritional yeast, remove pot from heat and let sit 5 minutes before serving.  Serve with brown rice.

* Can be substituted with 16oz. bag frozen chopped peppers and onions.

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