Ingredients

• Ingredients Scale 1x2x3x 1 tablespoon olive oil or 1/4 cup water (for water saute) 1 large onion, diced 3 cloves garlic, minced (or 1 1/2 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 1/2 oz.), optional 1 1/2 cups water or vegetable broth, + more if needed mineral salt & pepper, to taste To garnish green onions, sliced cashew sour cream lime wedges

Preparation

• Instructions 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. 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. Serve with the sliced green onions, cashew sour cream and vegan sweet chia cornbread or jalapeno cornbread muffins. Serves 4 Store: Leftovers can be kept, covered, in the refrigerator for 5 – 6 days. To keep longer, freeze in freezer safe containers for up to 2 – 3 months.