This recipe is great for a chilly (pun-intended) Sunday evening.  This recipe works well as meal-prep for leftover lunches or suppers.  You can rest easy knowing that you’ll be feeling nourished and satisfied all week-long.  To up the protein and the nutrients, I served it over a bed of quinoa and garnished it with chopped parsley and a handful of baby greens.  

Serves: 4

Cooking time: 60 mins

• 1 cup dry black beans
• 3/4 cup dry white beans
• 1/2 cup dry red kidney beans
• 1 – 2 tbsp grape seed oil
• 1 medium onion diced
• 4 cloves of garlic minced
• 1 tsp cumin
• 2 tsp salt
• 1 tbsp chipotle powder
• 1 jalapeno pepper finely chopped
• 4 – 5 plum tomatoes chopped
• 1 can of diced tomatoes
• 2 – 3 large carrots finely chopped
• 1 bell pepper diced
• 7-8 medium-sized brown mushrooms
• Juice of 1 lime

Optional

• Cooked quinoa or brown rice
• Chopped parsley or cilantro
• Handful of baby greens

*Soak beans overnight, or for 8 hours.  Cook for 45 mins or until tender (I cooked the black and white beans together and the kidney beans separately).

**If serving over a bed of grains, begin cooking these too.  I used 1 cup of quinoa to 2 cups of water and cooked for roughly 20 mins, or until all water is absorbed.

1. Heat oil in a large pot.
2. Add diced onions and minced garlic.
3. Cook for 5 mins or until garlic is slightly browned and onion is translucent.
4. Add all the spices and jalapeno pepper, mix together.
5.  Add chopped tomatoes and can of diced tomatoes and let simmer for 5 mins.
6. Add the carrots, bell pepper and mushrooms and squeeze in juice of one lime.
7.  Let simmer for another 10 – 15 mins.
8. Add salt and pepper to taste.
9. Serve over quinoa or brown rice and garnish with chopped parsley or cilantro and a handful of baby greens.  Enjoy!