1. Start with a can of preferred beans (I went with Bush's pinto beans in a chili sauce, but quickly rinsed them under water to slash some excess sodium).
2. Gather your veggies, for a meaty texture, I turned to eggplant and mushrooms. I also had carrots and onions on hand so I added those to the mix. Feel free to experiment!
3. Chop, chop, chop.
4. Keep chopping away. Hand hurt yet? Rub a little ground chipotle or smoked paprika to your veggies to infuse a bit of a kick. Or, if you want to keep it milder, try sprinkling some cinnamon on your veggie pile.
5. Sautee veggies on stovetop. Meanwhile, boil carrots in water until tender.When you're done with the carrots, use the boiling water to get one cup of your favorite rice going (I went with RiceSelect Royal Blend Texmati light brown rice with flaxseed, whole wheat pearl cous cous and black lentils because I had it in my pantry, but any simple rice will do). I have no idea if this adds any health benefits, but since using leftover boiling water from greens apparently does, can't hurt and it lends a nice flavor to the rice.
6. Combine all ingredients together in pot, mash beans around and mix thoroughly. Go Seahawks!
...and yes, I'm basing my rooting decisions on the fact that I've been to the Gorge (Thanks, Jake!) but never Red Rocks (Broncos). I know...