2 tbsp Olive Oil
1 Onion, minced
1 tsp Dried Oregano
1 tsp Ground Cumin
1 tbsp Chili Powder
1/2 tsp Cinnamon
1 Jalapeno Pepper, cored and seeded
2-3 cloves Garlic
2 small Zucchinis, chopped
1 large Red or Orange Bell Pepper, diced
1 medium Sweet Potato, cut into 1/4 inch cubes
2 cups Tomatoes, diced
1 cup Water
1 cup Vegetable Stock
7 oz jar Tomato Paste
1 tsp Sea Salt
4 cups cooked White Beans
1 Avocado, diced, for garnish
1 bunch Cilantro, chopped, for garnish Dash of hot sauce, for garnish (optional)
In large stock pot, heat 1 tbsp olive oil over medium-high heat.
Add the onion and saute it. Once the onion begins to sweat, add the oregano, cumin, chili powder, cinnamon, jalapeno, and garlic.
Cook for 1-2 minutes, until softened.
Next, add the remaining 1 tbsp of olive oil, the zucchini, bell pepper, sweet potato, tomatoes, water, stock, tomato paste, salt, and cooked beans.
Bring the mixture to a boil. Reduce heat to a simmer. Cover and cook for 35-40 minutes, or until vegetables are soft.
Serve hot and top each bowl with avocado and cilantro. Add a dash of hot sauce if desired.
*This recipe can be used with any kind of beans.