INGREDIENTS
1
(15-oz/398 ml) can kidney beans
1
(15-oz/398 ml) can pinto or navy beans
1
(28-oz/796 ml) can diced tomatoes, with juices
2
large stalks 1 cup (115 g) finely chopped celery
1
Cilantro, Fresh
2 tbsp
Garlic
1
Green onions
2
Jalapenos (80 g), medium
1 tsp
Oregano, dried
1
Red bell pepper, large
2 cups
Sweet onion
6 tbsp
Tomato paste
1 cup
Vegetable broth, low-sodium
1
Cashew sour cream
1 tsp
Hot sauce
1/4 tsp
Cayenne pepper, ground
2 tbsp
Chili powder
1/2 tsp
Sea salt, fine grain
1 1/2 tbsp
Olive oil, extra-virgin
2 tsp
Cumin, ground