Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large yellow onion, chopped
- 1 large red bell pepper, diced
- 6 garlic cloves, chopped
- 2 tablespoons tomato paste
- 28 ounces tomato puree
- 1 large sweet potato, peeled and diced
- 1 canned chipotle pepper in adobe, finely minced
- 1/4 cup goji berries
- 15 ounces cooked (canned) pinto beans, rinsed and drained
- 2-1/2 cups vegetable broth
- sea salt and black pepper, to taste
- 1 teaspoon balsamic vinegar
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 tablespoon chili powder
- yogurt, to top (optional)
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