INGREDIENTS

• 1 tbsp. canola oil

• 1 medium onion, chopped

• 1 large red bell pepper, chopped

• 1 large (or 2 medium) carrot(s)

• ½ tsp. salt

• 5 garlic cloves, minced

• 1 tbsp. High Noon Spice Scotch Bonnet pepper or ½ a fresh pepper

• 2 teaspoons ground cumin

• 1 ½ cpaprika

• 1 tsp. dried oregano

• 1 large can (28 oz) diced tomatoes

• 2 cans (15 oz each) black beans, rinsed and drained

• 1 can (15 oz) red beans or pinto beans, rinsed and drained

• 2 cups vegetable broth or water

DIRECTIONS

Saute chopped onions, bell pepper, carrot, and celery in a large pot. Stir to combine. Saute until onions are translucent, about 5 minutes.

Add garlic, Scotch Bonnet pepper or habanero pepper, cumin, paprika and oregano. Stir. Cook for about 1 minute.

Add diced tomatoes, including their juice, the drained black and red beans and vegetable broth or water. Stir to combine.

Cook mixture for 30 minutes. Stir occasionally.