3 C soaked beans (I used Kidney, Pink & White Beans)
6 C Water (more may be needed)
1 green pepper, diced
1 celery stalk, diced
1 red onion, diced
1 med. zucchini, diced
2 carrots, diced
4 cloves garlic, minced
1/2 to 1 chipotle pepper in adobe sauce (optional)
1/2 C frozen corn
1 8oz. can tomato sauce
1 14.5 can fire roasted diced tomato
2 1/2 tbls. chili powder
1 tbls. dried oregano
1 tbls. dried parsley
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 to 1/2 chipotle chili powder
1 tsp. paprika
1/2 tsp. cocoa powder (unsweetened)
2 bay leaves
1/2 tsp. agave syrup
1. Soak beans over night. Drain and rinse well. Add soaked beans to large pot cover with 6 cups water, add bay leaves and bring to boil. Reduce heat to med-high and cover, cook for 1 hour or until beans are almost cooked through.
2. While beans are cooking, in a medium bowl add tomato sauce, fire roasted diced tomatoes, chili powder, cocoa powder, oregano, parsley, salt, pepper, chipotle chili powder, paprika and agave syrup. Mix and set aside.
3. Once beans are almost fully cooked, add tomato sauce/seasoning mix, red onion, garlic, green pepper, celery, carrots, chipotle pepper (if using), zucchini, and corn. Add more water if needed. Cook for an additional 1/2 hour or until beans are fully cooked and veggies are soft.
4. Top with your favorite toppings like avocado, jalapeno, Daiya Cheddar Cheese, pumpkin seeds, sunflower seeds, chopped green onions, vegan sour cream, black olives, crushed tortilla chips, hot sauce, and cilantro.
Cooking time: 1 1/2 hour
Prep time: 15 minutes & (Beans soaked over night )
Serving size: 6
Note: You can use canned beans for a faster version, however you will have to decrease the water to maybe 2-3 cups and increase your tomato sauce and diced tomatoes, also be sure the beans are not salted and drain and rinse before use.