Ingredients
The following ingredients have 11 Servings
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 1 tablespoon garlic, minced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 medium green bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder or crushed red pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 2 (14.5 ounce) cans fire-roasted diced tomatoes
- 1 (15 ounce) can red kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 2 cups vegetable broth or water
- 1/4 cup sour cream
- 1/4 cup cheddar cheese, shredded
- 1/4 cup fresh cilantro, finely chopped
- 1 lime, wedged
- tortilla strips
Instruction
- Heat oil in a 4 quart Dutch oven or large pot over medium-high heat until the oil is sizzling hot, about 1 minute. Add onion, garlic, carrots, celery and bell pepper. Sauté until tender, about 2-3 minutes.
- Stir in seasoning including cumin, chili powder, paprika, oregano, and salt until well combined.
- Add diced tomatoes, kidney beans, black beans, and broth (or water). Stir well and bring it to a boil, about 5 minutes.
- Cover the lid and simmer over low heat for 30-35 minutes until thickened to a desired consistency, stirring occasionally.
- Serve with a dollop sour cream, cheddar cheese, cilantro, tortilla strips, and a squeeze of lime juice if desired.
