30mins total, 5-6 days in the fridge, good frozen too

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1 tablespoon olive oil or ¼ cup water (for water saute)

1 large onion, diced

3 cloves garlic, minced (or 1 ½ tsp garlic powder)

2 jalapenos, seeds removed and diced (a few seeds ok for extra heat)

3 tablespoons chili powder

1 teaspoon chipotle powder

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) pinto beans, drained and rinsed

1 can (28oz) diced tomatoes, with juices

1 tablespoon cocoa powder or small piece of dark chocolate (about ½ oz.), optional

1 ½ cups water or vegetable broth, + more if needed

Mineral salt & pepper, to taste

Green onions, sliced

Cashew sour cream

Lime wedges

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1. Saute: In large pot heat olive oil over medium heat, saute onion for 7 minutes, or until tender and translucent. Add the garlic, jalapeno, chili and chipotle powder, cook for 1 minute, or until fragrant.

2. Simmer: Add the beans, tomatoes, chocolate, and liquids, bring to boil, reduce heat, cover askew, and simmer for 15 – 20 minutes or so, stirring occasionally. Add more water as needed. Taste for flavor, season with salt and pepper, and add anything else you feel it needs.

3. Serve with the sliced green onions, cashew sour cream and vegan sweet chia cornbread or jalapeno cornbread muffins.

Nutrition per serving

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Calories 283 · Total Fat 5.5g 7% · Saturated Fat 0.9g · Cholesterol 0mg 0% · Sodium 593.9mg 26% · Total Carbohydrate 49g 18% · Dietary Fiber 18.6g 66% · Sugars 7.9g · Protein 14.5g 29% · Vitamin A 15% · Calcium 14% · Iron 37% · Vitamin D 0% · Magnesium 25% · Potassium 26% · Zinc 16% · Phosphorus 23% · Thiamin (B1) 125% · Riboflavin (B2) 20% · Niacin (B3) 19% · Vitamin B6 32% · Folic Acid (B9) 37% · Vitamin B 120% · Vitamin E 35% · Vitamin K 25%

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