Ingredients

• 1 medium organic onion diced
• 3 cloves organic garlic minced
• 1 organic jalapeño diced, seeds removed
• 1 organic red pepper chopped
• 1 organic yellow pepper chopped
• 1 organic large carrot peeled and diced
• 2 1/2 cups organic vegetable broth
• 2 15 oz cans organic tomato sauce
• 2 15 oz cans organic diced tomatoes
• 1 16 oz bag organic brown lentils, rinsed
• 2 15 oz cans organic small red beans, rinsed and drained
• 2-3 tablespoons organic chili powder we used 3 tablespoons
• ½ cup of organic Monterrey jack cheese
• 1 tablespoon organic cumin
• Add Fresh cracked and grinder Organic Salt and black pepper to taste

Nutritional information

No nutrition information available

Instructions

1. Dice all and mince all veggies, in another pot sauté all veggie then add to stock pot .
2. place organic lentil beans in large stock pot with the veggie broth and one cup of water.
3. Cook beans until they are tender introduce the rest of the ingredients.
4. Stir well to combine. Cover. Turn flame to low and let slow cook for 1 hour.

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