Steve Mishos

Ingredients

2 tablespoons extra-virgin olive oil
1 medium red onion, chopped
1 red pepper, chopped
2 cloves garlic, minced
2 large sweet potato, cubed
Zest and juice of 1 lime
2 796mL cans diced tomatoes
1 398mL can black beans, rinsed and drained
1 398mL can adzuki beans, rinsed and drained
1 hot banana pepper, seeded and chopped
1 tablespoon cumin
1 tablespoon chili powder
1 cup chopped cilantro leaves, washed and dried

Directions

1. Heat the oil in a large pot over medium heat and add the onion, cook until soft.
2. Add red pepper, saute until slightly soft.
3. Add the sweet potato and lime zest, and cook 10 to 15 minutes more, continuing to stir occasionally.
4. Add the garlic, tomatoes, beans, hot pepper, lime juice, cumin, and chili powder, bring to a simmer, cover, and cook until the sweet potato is soft.
   
   Serves 6.

Saute for 15-20 minutes

2 tbsp olive oil

1 large red onion

Add and saute for another 2-3 minutes

3 cloves garlic

1-2 tbsp fresh ginger

Add, bring to light boil, reduce heat and cook covered for 30 minutes

2 cups veggie stock

1 1/4 to 1 1/2 lbs butternut squash (cut into chunks)

2 sweet potatoes

2 cups rice/soya minute

1 1/2 tsp cumin

1 tsp chili powder

1 tsp coriander

1 tsp turmeric

1/2 tsp paprika

1/2 tsp garam masala

After 30 minutes, add 1/4 cup fresh parsley. Simmer for another 15 minutes

Cool slightly and puree.