1 tablespoon olive oil

1-3 cloves garlic, minced (optional, because I forgot the garlic and it was still delicious without)

2 bell peppers, chopped (I used yellow and red)

1 vidalia onion, chopped

3 carrots, peeled and chopped

1 tablespoon cumin

3 tablespoons chili powder

Pinch of kosher salt

Pinch of cayenne pepper

2 teaspoons oregano

1 can of black beans, drained and rinsed

1 can of kidney beans, drained and rinsed

1 can of white kidney beans, drained and rinsed

1 can diced tomatoes, with juice

1 can mushrooms, drained

1 tablespoon unsweetened cocoa powder

Juice of 1 lime

Sliced avocado, for garnish


In a large pot, heat the oil over medium. Add in your garlic, carrots, peppers, and onion, and cook for about 5 minutes, stirring frequently. Add in the rest of the ingredients, and cook for 40 minutes over medium low heat, stirring occasionally. Adjust seasonings to taste (I added more cayenne and chili powder, but the amounts listed in the recipe are good starting points.) 


Printed from A Bitchin' Kitchen
Recipe adapted from Oh She Glows and Maintenance with Ashley