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2 Tbsp (30 mL) extra virgin olive oil
2 large onions, coarsely chopped
3 5 cloves garlic, minced
3 cups (750 mL) fresh tomatoes, chopped or one 28 oz (450 mL) can of diced tomatoes
2 cups (500 mL) water
1 red pepper, cored and chopped
1 green pepper, cored and chopped
2 cups (500 mL) green beans, chopped into 1 inch (2.5 cm) lengths
1 cup (250 mL) eggplant, diced (optional)
2 19 oz cans (1 L) kidney beans, drained and rinsed (or 4 cups (1 L) pre-soaked fresh beans)
1 19 oz (538 ml) can chick peas (garbanzo beans), drained and rinsed (or 2 cups (500 mL) pre-soaked fresh beans)
1 13 oz (370 mL) can tomato paste
3/4 cup (188 mL) textured vegetable protein
2 Tbsp (30 mL) tamari sauce
2 3 tsp (10-15 mL) chili powder (to taste)
1 tsp (5 mL) cumin
1/2 tsp (2 mL) sea salt

In a large pot, saut?nions, garlic and oil. When onions are transparent, add tomatoes and water. Cover partially and cook for 15 minutes. Add the remaining ingredients. Cover and simmer over low heat for 35-45 minutes. If you are using presoaked beans, don't add the salt until the last minutes of cooking and simmer one to two hours, stirring occasionally. Add more water as needed. Serves eight.

Source: alive Magazine (pre-2000)



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