Chef Jeremy Rock Smith


4 cups rhubarb, diced
¼ tsp. allspice
¼ tsp. cinnamon
2 tbs. olive oil
2 tbs. coconut oil
1 cup onion, diced
1 cup green pepper, diced
2 cup sweet potatoes, diced
1 cup corn
3 12 oz. cans black beans
2 tbs. chopped chipotle peppers in sauce
1 tbs. chili powder
½ tbs. cumin powder
½ tbs. coriander powder
2 garlic cloves, minced
1 cup tomato puree
2 cup diced tomatoes, canned
3 cups veg stock
¼ cup cilantro, chopped


Toss rhubarb with 1 Tablespoon olive oil, cinnamon, allspice and a sprinkle of sea salt. Roast until lightly browned. Set aside. Place coconut oil in a medium sauce pot. Sweat onions on low until translucent then raise the heat to medium and lightly caramelize. Add green peppers, sweet potatoes, corn and black beans stir to combine and cook for 8 – 10 minutes. Add garlic, chili, cumin, and coriander and let bloom for two minutes. Add tomato products, vegetable stock and rhubarb. Simmer for 45. Season with salt & black pepper and add cilantro.