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