Serves 4-6
Prep time: 10 minutes
Cook time: 40-45 minutes
Tip: Add more or less vegetable stock to reach the desired consistency.
Ingredients
1 T. extra virgin olive oil
3-4 cloves fresh garlic, peeled and chopped
1 large white onion, chopped
1 medium red bell pepper, chopped
1 15-oz. can pinto beans, rinsed and drained
2 15-oz. cans black beans, rinsed and drained
1 15-oz. can cannellini beans, rinsed and drained
2 14.5-oz. cans diced tomatoes with green chilies, undrained
2 t. chili powder
2 t. ground cumin
3 c. organic vegetable broth
Sea salt and black pepper, to taste
3 T. fresh cilantro, chopped
2 T. fresh lime juice
Directions
- Heat olive oil and garlic in a large high-sided skillet or Dutch oven over medium-high heat. Sauté garlic, stirring occasionally, for 2-3 minutes or until it starts to brown.
- Add onion and cook, stirring occasionally, until soft and translucent, approximately 5-6 minutes.
- Add chopped bell pepper and cook for another 2-3 minutes, or until crisp tender.
- Add beans, diced tomatoes, chili powder and ground cumin to skillet. Add vegetable stock and season with salt and black pepper, to taste. Stir to combine.
- Cover and reduce heat to medium-low. Simmer for 25-30 minutes, and then stir in fresh cilantro and lime juice. Stir to combine and season with additional salt and black pepper, if desired. Simmer for another 2-3 minutes before serving.
