|10 min||30 min||8|
|1 1/2 tbsp||Cumin seeds|
|2 tbsp||Extra virgin olive oil|
|1 medium||White onion (diced)|
|3 clove(s)||Garlic (minced)|
|1 medium pepper(s)||Jalapeno pepper (finely diced)|
|2 tbsp||Chili powder|
|1 1/2 cup||Tempeh (tempe) (or finely diced mushrooms)|
|1 medium||Zucchini (diced)|
|1/2 cup||Potato (diced)|
|2 can (15oz)||Black beans, canned (rinsed, drained)|
|1 can(s) (15 oz)||Red kidney beans, canned, drained (rinsed)|
|1 can(14oz)||Crushed tomatoes canned|
|2 tbsp||Maple syrup|
|1 tsp||Sea salt|
|1/2 bunch||Cilantro (coriander)|
|1 cup||Kale (chopped)|
|1 avocado(s)||Avocado (diced, optional)|
|1/4 cup||Cilantro (coriander) (chopped, for topping)|
1. Toast cumin seeds in dry soup pot on medium heat, for 2 minutes until the aroma is strong. (This process releases the full flavour of the spice).
2. Add the olive oil, onion, garlic, and jalapeño. Stir consistently until the onion is golden and translucent.
3. Add in the chili powder, tempeh (or mushrooms), zucchini, and potato, and stir well. Sauté for 3 to 4 minutes, stirring to avoid sticking.
4. Add in black beans, kidney beans, tomatoes, water, maple syrup, sea salt, and cilantro. Cover with a lid, reduce heat to low, and cook for 20—25 minutes, or until potatoes are tender.
5. Remove from heat, and stir in the kale.
6. Serve hot. Garnish with diced avocado and cilantro, if using.