Ingredients
| Quantity | Ingredients |
|---|---|
| 1 tbsp / 15 ml | canola or olive oil |
| 2 cups / 500 ml | chopped onion |
| 3 | cloves garlic, crushed |
| 1.5 cups / 375 ml | diced red pepper |
| 1.5 cups / 375 ml | diced green pepper |
| 2 cans (28 oz/796 ml each) | diced tomatoes |
| 1 can (19 oz/540 ml) | kidney beans, drained and rinsed well |
| 1 can (19 oz/540 ml) | black beans, drained and rinsed well |
| 1 can (19 oz/540 ml) | chickpeas, drained and rinsed well |
| 1 cup / 250 ml | chopped carrot |
| 1/2 cup / 125 ml | corn kernels, canned or frozen |
| 2 to 3 tbsp / 25 to 50 ml | chili powder |
| 2 tbsp / 25 ml | unsweetened cocoa |
| 1/2 tsp / 2 ml | cinnamon |
| 1/4 tsp / 1 ml | cayenne powder, or to taste |
| 2 tbsp / 25 ml | tomato paste |
| freshly ground black pepper to taste |
Directions
Heat oil in a large saucepan over medium heat. When pan is hot, add onions and sauté for 8 to 10 minutes. Add garlic and bell peppers; sauté for 2 to 3 minutes.
Add tomatoes, kidney beans, black beans, chickpeas, corn, carrots, chili powder, cocoa, cinnamon, cayenne pepper, carrot, and tomato paste. Stir to combine. Season with black pepper. Cover and bring to a boil; reduce heat and simmer for 35 minutes.
Serves 8. Per 1.5 cup (375 ml) serving: 280 cal, 14 g pro, 4 g total fat (1 g saturated fat), 51 g carb, 13 g fibre, 0 mg chol, 375 mg sodium
Source: The Plant-Based Power Diet