Vegetology 

|recipe copyright of: Vegetology|

Serves 3  

 

1 medium green pepper, diced 

1/4 red or yellow bell pepper, diced 

2 stalks celery, diced small 

2 large white mushrooms, diced 

2 cloves garlic, minced 

2/3 cup black beans 

1 cup red kidney beans 

1 medium jalapeno, sliced (this is pretty spicy, if you want to reduce the spice, only use half) 

1- 28 oz. can organic whole tomatoes 

1/3 cup fresh or frozen corn 

1/4 red onion, sliced 

1-2 Tbs oil of choice 

1/3-3/4 cup water (for consistency) 

sea salt 

cracked black pepper 

1 tsp. dried basil 

 

In a medium pot, heat oil over medium-high heat. add the garlic, jalapeno, celery and mushrooms. add some sea salt and black pepper. once the celery has softened, add the diced bell peppers. cook until slightly tender. reduce the heat to medium, and add the can of whole tomatoes. use a spoon to pop the tomatoes. they will resemble stewed tomatoes after being pressed. add the dried basil at this time. reduce the heat to medium-low. give the pot a stir and add the red onion, frozen corn, black beans and kidney beans. stir until combined. lastly, add 1/3-3/4 cup water to increase the liquid in the pot and to offset the spiciness of the jalapeno. add a dash more of sea salt and black pepper. allow to set on low for a minimum of fifteen minutes. serve alongside fresh bread~