1 c dried garbanzo beans
1 c dried black beans
1 c dried pinto beans
Rinse and soak overnight.....cover 4" above beans with water. If time is a challenge, canned beans can be used, rinse well-2 cans each & use 4 c of veggie broth (no MSG) instead of water. Use bay leaves and continue on with Saute part of the recipe.
Rinse beans, place in pot with 6 c water. Add 1 chopped onion and 2 bay leaves. Cook until the beans are tender & still a little firm.
In a separate pan saute:
1 T avocado or coconut oil
1 large chopped onion (2 if using canned beans)
3 garlic cloves minced or chopped finely
4 chopped carrots
4 c shiitake mushrooms coarsely chopped
2 c brown mushrooms coarsely chopped
1 green pepper chopped
1 -2 jalapeno(s) chopped finely
1 bunch of chopped cilantro
Add 1/4 balsamic vinegar or red wine as the mixture gets dry & mix together while cooking on medium about 5-8 minutes.
Add to pot of cooked beans:
The above mixture of mushrooms etc.
1 pkg of Trader Joe's taco seasoning or other fave Chili powder (no MSG)
2 jars of favorite green salsa/tomatilla sauce (I use Trader Joe's)
1 large can of roasted diced tomatoes
2 tsp ground cumin
2 tsp turmeric
Salt & Pepper to taste!
Slow cook either on the stove or in a crockpot about 4 hours.
Toppings: Fresh cilantro, green onions, avocado, jalapeno and fave sour cream (I make fresh cashew cream---soak cashews, strain water and blend with coconut water, juice of 1-2 limes and kosher salt-blend until creamy!) The sour cream/cashew cream and avocado will calm the heat!
This recipe feeds a crowd....use organic products as much as possible and ENJOY!!!! Perfect for freezing leftovers!
Inspired by Char
