From Rebecca Woodland, cancer survivor and cookbook author
Fascinating flavors and festive colors characterize this hearty high-protein, high-fiber stew. This gets even better with time, so make extra and freeze it or use it the next day in another way or form.
  onion1 medium
  bell pepper1 whole
yellow, orange, or red, seeded and chopped
  garlic4 cloves
  celery1 stalk
  fresh turmeric2 tbsp
or 2 teaspoons turmeric powder
  fresh ginger root1 1/2 tsp
or more to taste
 coconut oil2 tbsp
or olive oil
 kidney beans1 can
15 ounces, or 1 1/2 cups cooked
 diced tomatoes1 can
15 ounces
 chickpeas1 can
15 ounces
 black beans1 can
15 ounces
 chunky peanut butter3 tbsp
 curry powder1 tbsp
or more to taste
 ground cumin1 1/2 tsp
or more to taste
 cinnamon 1/2 tsp
a few shakes
 freshly ground black pepper
10-20 grinds
 cilantro leaves and stems 1/3 cup


microplane grater
large deep skillet or pot
Peel and chop onion. Seed and chop bell pepper. Mash, peel and mince garlic cloves. Chop celery stalk. Grate fresh ginger and turmeric.
In a large, deep skillet or pot, heat the oil (medium heat). Add the onion, turmeric, bell pepper, garlic and celery. Cook gently until onion is almost translucent.
Open a can of kidney beans (the kind with no high fructose corn syrup or sugar added). Dump the beans with their juices in the skillet. Add canned tomatoes with their juices. Stir and continue to cook over medium heat.
Open 1 can of garbanzo beans and 1 can of black beans. Pour garbanzos into a colander and run cool tap water over them. Rinse very thoroughly, until all foam is gone. Drain and add to skillet. Repeat process with black beans. (Rinse, drain, add to skillet.)
Add to skillet: peanut butter, curry powder (any kind), cumin, cinnamon, and ginger.
Reduce heat to simmer. Add freshly ground black pepper.
Serve in a bowl, or over brown rice or other cooked whole grain. Garnish generously with cilantro just before serving.

Turmeric is a powerful cancer-fighter only if it is cooked in oil and combined with black pepper, not chili pepper. Therefore, don't skimp on the oil or try to omit or substitute any other kind of pepper.

Optional add-ins: I have also added celery and zucchini to this recipe. It tasted great!