INGREDIENTS

  • 1 tbsp. olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 2 carrots, peeled and finely chopped
  • 3 cloves garlic, minced
  • 1 jalapeño, finely chopped
  • 1 tbsp. tomato paste
  • 1 (15.5-oz) can pinto beans, drained and rinsed
  • 1 (15.5-oz) can black beans, drained and rinsed
  • 1 (15.5-oz) can kidney beans, drained and rinsed
  • 1 (28-oz.) can fire roasted tomatoes
  • 3 c. vegetable broth
  • 2 tbsp. chili powder
  • 1 tbsp. cumin
  • 2 tsp. oregano
  • kosher salt
  • Freshly ground black pepper
  • Shredded cheddar, for serving
  • Sour cream, for serving
  • Cilantro, for serving

DIRECTIONS

  1. In a large pot over medium heat, heat olive oil then add onion, bell pepper, and carrots. Sauté until soft about 5 minutes. Add garlic and jalapeño and cook until fragrant, 1 minute.
  2. Add tomato paste and stir to coat vegetables. Add tomatoes, beans, broth, and seasonings. Season with salt and pepper to taste.
  3. Bring to a boil then reduce heat and let simmer, 30 minutes.
  4. Serve with cheese, sour cream, and cilantro.

 

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