Ingredients
1 can kidney beans
1 can chickpeas
1 green pepper
1/2 med sized onion
1 garlic glove
2 cans diced tomatoes
Pinch of Sea salt
1 can tomato paste
4 stalks celery
1 cup sliced mushrooms
1 tbsp. coconut oil
1 tsp. chili powder
1/2 tsp Cayenne Pepper
1 tsp. cumin
1-2 tbsp. fresh cilantro
1-2 tbsp. fresh parsley
Himalayan Salt
Pepper
Instructions
In large pot melt coconut oil on medium heat. Add garlic and onions and saute for 5 minutes. Add celery, green pepper and mushrooms and cook until soft but still crunchy.
Add can tomatoes, beans and tomato paste. Season with cayenne pepper, chilli powder and cumin. Add salt and pepper to taste.
Stir well and cook for 15-20 minutes.
Add fresh cilantro and parsley before serving.
