Cooking Instructions
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Step 1
Using a large pot, saute
Onions (2)
and
Garlic (4 cloves)
in
Coconut Oil (15 mL)
for 2-3 minutes. Add
Sweet Potatoes (3)
,
Carrots (3)
,
Parsnips (3)
, and
Bell Peppers (2)
and continue cooking until onions are soft and translucent, 5 to 7 minutes.
Step 2
Reduce heat to medium low, add
Black Beans (2 cans)
,
Fire Roasted Diced Tomatoes (1 can)
,
Tomato Paste (1 can)
,
Low-Sodium Vegetable Broth (360 mL)
,
Chili Powder (15 g)
,
Ground Cumin (4 g)
,
McCormick® Garlic Powder (3 g)
,
Sea Salt (6 g)
,
Ground Black Pepper (1 g)
, and
Cayenne Pepper (as needed)
. Stir to combine well.
Step 3
Simmer, partly covered for 20-25 minutes, stirring occasionally until all flavors have mixed and all vegetables are cooked.
Step 4
Served in bowls, topped with
Shredded Cheese (to taste)
,
Sour Cream (to taste)
, and
Tortilla Chips (to taste)
. if desired!
