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Prep Time: 1 hour, Serves 6 1/2 cup Organic olive Oil 2 Tbsp. cumin 2-3 Tbsp. each basil, oregano and thyme 2 cloves garlic, minced 1 tsp. cayenne pepper 1 1/2 Tbsp. paprika 1 tsp. salt 2 large organic onions, chopped 2 medium sized zucchini, chopped 1 cup frozen corn, thawed 1 cup carrots, peeled and chopped 1 1/2 cups organic green bell pepper 2 cups Organic Black Beans 2 cups Red Kidney Beans 3 cups Crushed Tomatoes with Basil 1/3 cup finely chopped chili peppers 1 cup textured vegetable protein (TVP) granules (optional) Chopped green onions, chopped cilantro, Henry's Market Shredded Cheddar Cheese and sour cream (optional) Prepare TVP. Mix 1 cup dry TVP with 1 cup boiling water. Let sit for 5 minutes. Makes 2 cups reconstituted. In a large pot, saute the cumin, basil, oregano, thyme, garlic, cayenne pepper, paprika, salt, onions, zucchinis, corn, carrots, peppers, and garlic in the olive oil until vegetables are tender. Add the beans, tomatoes, chili peppers and TVP. Reduce heat to low, and let mixture simmer for about 30 minutes. To serve, ladle into bowls. Garnish with chopped green onions, chopped cilantro, cheddar cheese and sour cream, if desired. |
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