INGREDIENTS
1 tsp
Basil
1 15 ounce can
Black beans
1
Carrots, medium
2
Celery stalks, medium
1 tsp
Coriander
3 cloves
Garlic
1
Green bell pepper, medium
1
Jalapeno pepper
1 15 ounce can
Kidney beans, red
1 tsp
Oregano
1 15 ounce can
Pinto beans
1
Sweet potato, medium
1 tsp
Thyme
1 15 ounce can
Tomatoes, fire roasted
1
Yellow onion, medium
1 6 ounce can
Tomato paste
32 oz
Vegetable stock
2 tsp
Ancho chili powder
1 tbsp
Avocado oil
1/2 tsp
Cinnamon
1 tsp
Paprika, sweet
1
Salt and pepper
1/4 cup
Chia seeds
1 tsp
Cumin