Vegetables and aromatics

• 1 medium onion, chopped
• 4 cloves of garlic, finely minced
• 1 green pepper, chopped
• 1 medium carrot, grated
• 5–6 medium (560 g) diced fresh tomatoes or 1 (20 oz) can diced tomatoes
• 1–2 hot red chili peppers (use 1 for mild, 2 for spicier)

Liquids and pastes

• 5 tbsp tomato paste
• 2 cups (480 ml) water or vegetable broth
• 2 tsp oil of choice for frying

Beans

• 4 cups cooked beans (kidney beans, black beans, pinto beans, white beans, or 1 cup of each)

Spices and seasoning

• 2 tsp coconut sugar or substitute with brown sugar or maple syrup
• 1 tsp ground cumin
• 1 tsp onion powder
• 1 tsp garlic powder
• ¾ tsp salt or less if using vegetable broth
• ½ tsp black pepper
• ¼ tsp smoked paprika
• ¼ tsp cayenne pepper