Red kidney beans, canned, drained
((398 mL); drained and rinsed)
1 can(s) (15oz)
Pinto beans, canned
((398 mL); drained and rinsed)
2 tbsp
Chili powder
2 tsp
Cumin
(ground)
1 tsp
Oregano, ground
1/2 tsp
Salt
((1/2 to 3/4); fine grain sea; to taste)
1/4 tsp
Cayenne pepper
(ground; (optional))
1 tsp
Hot sauce
(optional)
1 tbsp
Sour cream, vegan
1 tsp
Green onion
(Chopped, to taste)
1 tsp
Cilantro (coriander)
(Fresh; chopped)
Instructions
In a large pot, sauté the onion and the garlic in the oil over medium heat until soft and translucent, about 5 minutes. Season with a pinch of salt and stir.
Add the jalapeños, celery, and bell pepper and sauté for another 5 to 7 minutes or so, until softened.
Now add the can of diced tomatoes (with the juice), broth, and tomato paste. Stir to combine. Increase heat to medium-high.
Add the drained and rinsed beans, along with the chili powder, cumin, oregano, and salt. Simmer the mixture, uncovered, until thickened, about 10 to 15 minutes.
Add the cayenne and hot sauce to taste, if using. Taste and season with additional salt if desired.
Serve with Cashew Sour Cream, chopped green onion, and cilantro leaves, if desired.
Notes:
* I recommend finely chopping the celery so it cooks faster.
** Try swapping the raw red pepper for jarred roasted red pepper. It makes the flavour simply out of this world!
