Ingredients:

  • 1 large yellow onion, finely diced (approx. 200g)
  • 4 cloves garlic, minced
  • 1 large red bell pepper, chopped (approx. 150g)
  • 1 medium zucchini, diced small (approx. 200g)
  • 1 jalapeño, deseeded and minced
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/4 tsp cinnamon
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (28 oz) fire-roasted crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tbsp chipotle peppers in adobo sauce, minced
  • 3 cups low-sodium vegetable broth
  • 1 tbsp soy sauce

Instructions:

  1. Sweat the Aromatics: Place your Dutch oven over medium heat. Add a splash of broth or 1 tbsp olive oil. Sauté the onion and bell pepper until the onion is translucent and slightly golden around the edges, about 7 minutes. Add the zucchini and garlic, cooking for another 3 minutes until the zucchini begins to soften.
  2. Bloom the Spices: Clear a small space in the center of the pot. Add the tomato paste and all the spices (chili powder, cumin, paprika, oregano, cinnamon). Stir constantly for 2 minutes until the mixture turns a dark mahogany color and becomes fragrant.