 |
Ingredients
3 tablespoons olive oil
1 large yellow onion, diced
6 garlic cloves, finely chopped
2 jalapenos, diced
1 tablespoons tomato paste or 1/4 cup ketchup
1/4 cup chili powder
1 tablespoon each ground cumin, smoked paprika, oregano
3 cups vegetable broth
1 quart home-canned tomatoes
2 tablespoons each cocoa (or carob) and liquid aminos, lime juice
1 tablespoon maple syrup
1 tsp each black pepper and turmeric
1 lb. bag dry pinto beans, cooked
3 tablespoons masa harina
1 cup chopped cilantro
1 teaspoon red wine or apple cider vinegar
Heat oil, and cook onions for 10 minutes.
Add garlic, jalapenos, tomato paste, cook another 3 minutes.
Stir in chili powder, cumin, paprika, and oregano.
Add vegetable broth, cooked beans, cocoa, maple syrup,
soy sauce, tomatoes, black pepper and turmeric.
Stir well, bring to a boil. Turn down heat to gentle simmer.
Cook for 1 1/2 to 2 hours, stirring every 10 minutes.
Just before removing from heat, stir in 3 tablespoons masa harina,
1 cup packed chopped cilantro, and 1 teaspoon vinegar.
|
