Ingredients

  • 2 large onions chopped
  • 1 green bell pepper diced
  • 3 large garlic cloves minced
  • 1/2 jalapeno chili minced
  • 2 carrots diced
  • 1 celery stalk diced
  • 2 cans diced tomatoes with juice
  • 2 zucchini diced
  • 1 can black beans, rinsed
  • 1 can kidney beans, rinsed
  • 3 tbsp cilantro chopped
  • 3 scallions finely chopped
  • 1/2 red chili powder
  • 1 tsp ground cumin
  • sea salt to taste
  • 1 tbsp coconut oil

Directions

  • Heat coconut oil in a stock pot over medium heat
  • Saute onion, bell pepper, garlic and jalapeno for about 5 min
  • Add chili powder, cumin, sea salt
  • Add tomatoes with juice, carrots, celery, and zucchini
  • Simmer partially covered for 15 minutes until vegetables are tender. stir occasionally
  • Add beans and simmer
  • Top with colantro and scallions