Ingredients
The following ingredients have 4 Servings
- 1 tablespoon olive oil
- 1 medium sweet onion (chopped)
- 1 bell pepper (chopped)
- 2 celery stalks (chopped)
- 2 medium carrots (peeled and chopped)
- 1 tablespoon minced garlic
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 2 teaspoons dried cumin
- 1 bay leaf
- salt to taste
- 2 (15-ounce) cans reduced-sodium beans (pinto, black, kidney, etc) (drained and rinsed)
- 2 (15-ounce) cans diced tomatoes
- 2 cups vegetable or chicken broth (if not vegetarian)
- 2 teaspoons lime juice
- Optional toppings: sour cream, shredded cheese, avocado slices
Instruction
- Heat oil in a Dutch oven or a large stockpot over medium heat. Stir in onion, bell pepper, carrots, and celery. Cook for about 7–10 minutes or until vegetables are tender.
- Stir in all spices.
- Add beans, diced tomatoes and vegetable broth.
- Bring to a simmer for about 30 minutes, stirring occasionally.
- Stir in lime juice and remove bay leaf.
- Add desired toppings.
