Recipe by Katie Coleman
- 2 TBSP Olive Oil
- 6 Medium Carrots peeled and sliced
- 3 Stalks Celery chopped
- 1 Large Onion chopped
- 2 Cloves Garlic minced or 1 TBSP dried Garlic minced
- 3 Cups Water
- 1 TBSP dried Oregano
- 1 TBSP Cumin Powder
- 3 TBSP Chili Powder
- 1/2 tsp Cayenne (increase or decrease for desired level of heat)
- 15oz Can Black Beans
- 15oz Can Pinto Beans
- 15oz Can Kidney Beans
- 15oz Can Diced Tomatoes
- 15oz Can Tomato Sauce
- 2 TBSP Mounded All Natural Creamy Peanut Butter
Add Olive Oil, Carrots, Celery and Onion to large stock pot.
Cook over Medium heat until carrots begin to soften, about 10 mins.
Add the Garlic and Water and cook about 2 mins more.
Add the Oregano, Cumin, Chili Powder and Cayenne and cook for about 1 minute to release the oils of the herbs and spices.
Add the Beans, Tomatoes, Tomato Sauce and Peanut Butter. Stir to combine.
Reduce heat to low and cook covered for at least an hour. Best if slow cooked for 3 Hours.
Serve as is, or over rice.