|15 min||20 min||2|
|1 tbsp||Coconut oil (or olive oil)|
|1 medium||Yellow onion (diced)|
|1 medium pepper(s)||Jalapeno pepper (seeded, diced)|
|3 clove(s)||Garlic (minced)|
|3 cup||Vegetable stock/broth (3-4 cups)|
|1 can(s) (13oz)||Diced tomatoes, canned|
|1 can (15oz)||Black beans, canned (or 2 cups homemade, drained, rinsed)|
|1/2 whole lime(s)||Lime juice (fresh)|
|1 tbsp||Chili powder|
|1 tsp||Paprika, smoked|
|2 tsp||Sea salt (or to taste)|
|1 dash||Black pepper (to taste)|
|1/4 tsp||Cayenne pepper (less or more)|
|1/4 cup||Cilantro (coriander) (about a handful, chopped)|
|2 avocado(s)||Avocado (or more, chopped, for serving)|
|4 tbsp||Yoso Plain Unsweetened Coconut Yogurt (2 tbsp. per serving)|
|4 tbsp||Salsa, ready-to-serve (2 tbsp. per serving)|
If you’re making the Rice Crisps just for this dish, cut into strips instead of triangles, before baking.
Heat oil in a large pot. Saute onion and jalapeño for a few minutes. Add garlic and saute another minutes.
Add broth, tomatoes, beans, lime, and spice. Bring to a boil then simmer for a few minutes. Season more, if needed.
Top with fresh cilantro, chunks of avocado and coconut yogurt. Top with fresh salsa, if you like.
Serve with one batch of Brown Rice Crisps.
Use Mineral Rich Veggie Broth.