- 2 tablespoons olive oil (extra virgin)
- 1 medium onion (chopped)
- 4 cloves garlic (minced)
- 3 cups mushrooms (chopped)
- 2 cups pinto or kidney beans (2 x 15 oz/425 gram cans) (including liquid)
- 1 large bell pepper (chopped)
- 2 cups cauliflower pieces (chopped)
- 2 medium carrots (scrubbed and chopped)
- 3 1/2 cups plum tomatoes (2 1/2 x 8 oz/425 grams cans) (with juice)
- 2 tablespoons tomato paste
- 3 tablespoons red wine or apple cider vinegar
- 1 cup tomato juice
- 1 tablespoon ground cumin
- 2 tablespoons chili powder
- 1 teaspoon paprika
- salt and pepper to taste
- In 6 quart pot, over medium heat, sauté onions and garlic until onions are softened, about 5 minutes. Add mushrooms, and sauté another 5-10 minutes. Stir in remaining ingredients and bring mixture to a boil. Reduce heat to simmer. Cover and cook, stirring occasionally, breaking up tomatoes into chunks, until vegetables are tender, about 50 minutes.
Original recipe from Dysclycemia Diet MD
