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This is feeding: 4 people
Ingredients
- 1 medium Onion chopped
- 4 cloves Garlic finely minced
- 1 Green Pepper chopped
- 1 smal/medium Carrot grated
- 5-6 medium (560 g) Fresh Tomatoes diced, or use canned ones (20 oz)
- 5-6 tbsp Tomato Paste
- 2 cups Water or vegetable broth
- 4 cups Canned Beans you can use kidney beans, black beans, pinto beans and white beans (1 cup of each)
- 2 tsp Coconut Sugar or your preferred sweetener
- 1 tsp Ground Cumin
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 3/4 tsp Salt add less if you're using vegetable broth
- 1/2 tsp Black Pepper
- 1/4 tsp Smoked Paprika
- 1/4 tsp Hot Chili Powder
- 1-2 pcs Hot Red Chili Peppers
- 2 tsp Oil of choice for sauteing
Instructions
- In a large pan or pot over medium heat, add in the oil. Sauté the onion and pepper for about 5 minutes, add the garlic and sauté for an additional 1-2 minutes, stirring occasionally.
- Mix in the tomatoes and sauté for another 3 to 5 minutes.
- Now add all remaining ingredients and increase the heat and simmer for about 30 minutes or longer, stirring occasionally. Add more water or vegetable broth if the chili gets too thick.
- Serve with rice, pasta, potatoes or flatbread. Garnish with fresh cilantro or parsley.