1 lb of beans. I used 1/2 lb pinto, and 1/2 lb lentils (half green, half brown).
2 15-oz cans of tomatoes
1 large onion
1small bulb of garlic or 1/2 large
a bunch of your favorite veggies: I used eggplant, carrots, zucchini, and a giant red bell pepper.
Something sweet: 1 large beet (or 2 medium) or a sweet potato or some mango or some pineapple, or some dates or some maple syrup (take your pick or picks)
spices and herbs: I had some fresh parsley, sage, chives and rosemary
1.5 Tbsp salt-free chili powder or to taste
2 tsp smoked paprika (smoked is key)
1/2 tsp chipotle powder (also gives a smokey flavor)
more chipotle if you like it hot, and some crushed red pepper if you like it hot (I don't really).
2 Tbsp apple basalmic or apple cider vinegar (more if you want).
I forgot scallions but that sounds pretty good as a topping if you want it.
cook up the beans in a large pot (soaked overnight, or do a quick soak: boil then sit for an hour) or open up a few cans of beans.
prep the veggies: cut them up, peel as desired. I cooked the beets separately because I wanted to blend them. the rest I put in a large pan with 1 cup water, covered in foil, baked at 375 for 1 hour. don't bother cutting the garlic, just put the bulb in (see picture).
When this was done, I blended the beets and one cat of tomatoes and the garlic. For the garlic, cut off the bottom, and then sqeeze out the garlic--super easy! I took the rosemary out and poured the veggies into the bean pot. I added the beet/tomato/garlic puree and the other spices and herbs. It was delicious before adding the spices so I knew it was going to be good.
Here is a bowl served up with lunch. Someone else got a brat so everyone was happy.