Tri-Bean Beet Greens Chili

Serving size: 4

Ingredients:

• 2 cups of beet greens

• 1 pear, medium diced

• 15 oz tri-beans, or any 15 oz of kidney or black beans 1 cup of red lentils

• 25 oz mushroom pasta sauce

• 1/4 cup walnuts, crushed

• 2 cloves garlic, minced

• 1 cup of white onion, small diced

• 2 tsp ground cumin

• 2 tsp ground paprika

• 1 tsp chili powder

• 2 tsp oregano

• 1 tsp of avocado oil

• 1 tsp fresh parsley, minced

• 1/2 tsp black pepper

• Salt, optional

Equipment:

• Stockpot, medium

Directions:

1. Take a medium stockpot and sweat onions and garlic with oil for 3-5 mins until translucent.

2. Pour entire jar of pasta sauce and another 4-6 cups of water. Add beans, lentils, walnuts and spices and herbs. Stir frequently. Cook until boil then lower heat down to a simmer. Simmer for 20 minutes then add diced pear. Cook for another 5 minutes, then add beet greens. Stir frequently. Cook for another 3 minutes.

3. Adjust seasonings to taste. Garnish with parsley.

4. Serve and enjoy!