Black bean stew.

In a large dutch oven, cook:

• 2 tbsp grape seed oil.
• 2 medium onions chopped.
• 4 garlic cloves minced.
• 2 large carrots diced
• 1 branch of celery diced
• 1 large red peppers diced
• 1 large green peppers diced
• 1/2 tsp jalapeño pepper diced

Once all vegetable are soft then add:

• 2 cans of black beans
• 1 can of 14 oz diced san Marzano tomatoes
• 2 tbsp of tomato paste
• 1 tbsp of honey
• 4 tsp Chili powder
• 2 tsp cumin
• 1 tsp oregano

Cook for 40 minutes or until water evaporated.

Once cook add:

• 1/4 cup of chopped fresh cilantro

Add cilantro and stir for a few minutes.

Garnish with green onions, shredded cheese and sour cream as you like.