• 1 large yellow onion, Chopped
• 8 cloves garlic, minced
• 1 tablespoon cumin seed toasted and ground
• 2 tablespoons ancho chile powder
• 1 teaspoon cayenne pepper, more or less to taste
• 1½ cups tomato paste
• 3 cups cooked pinto beans or two 15 ounce cans, rinsed and drained
• 2 cups black beans or one 15 ounce can, rinsed and drained
• 2 cups garbanzo beans or one 15 ounce can, rinsed and drained
• 2 28 ounce cans diced tomatoes
• Sea salt and black pepper to taste

Sauté the onion in a large pot over medium heat for 8 minutes. Add water 1 to 2 tablespoons at a time, as needed, to keep the onion from sticking. Add the garlic, ground cumin, ancho chile powder, and cayenne pepper. Cook 1 minute.

Add the tomato paste, pinto beans, black beans, garbanzo beans, diced tomatoes, sea salt and black pepper to taste, and 4 cups water. Cook 20 to 25 minutes.