• 1/2 cup water
  • 1 cup diced onions
  • 4-5 cloves garlic, chopped
  • 3-4 tablespoons cumin (i use LOTS because i love it, but adjust as desired)
  • 1 tablespoon coriander
  • 2-3 chopped bell (green) peppers
  • 2-4 chopped jalapenos
  • 2 large cans diced/whole tomatoes
  • 1 large can tomato sauce & 1 small can tomato paste
  • 1 large can each: white kidney beans, black beans
  • 2 cans red kidney beans
  • 1 medium can corn & and any other leftover vegetables*


Combine first 5 ingredients, and let them cook over high heat. Then add all the peppers (if you’re putting carrots or any other hard vegetables in, do it here so they can soften up and absorb all the flavour). Add some more water if it looks like it needs it, and let that simmer while you open all the cans. Add everything to the pot and let it cook for at least an hour (i let mine cook for about 4-5 hours and it’s really yummy). Serve with a big piece of hot fresh vegan bread and ENJOY!

*Any vegetables that are kicking around the ‘fridge ( i used zucchini and eggplant and it was excellent)

Serves: lots