3 Tbsp canola oil
1 large onion, finely chopped
1 medium carrot, chopped
1 small bell pepper, chopped
1 tsp kosher salt
3 cloves garlic, minced or grated
2 tsp chili powder
2 tsp cumin
¼ tsp cayenne pepper
1 (15 oz) can red kidney beans, drained & rinsed
1 (15 oz) can pinto beans OR black beans, drained & rinsed
1 (15 oz) can diced tomatoes, keep juice
½ cup water
½ lime, juiced
¼ cup chopped fresh cilantro
Sour cream or Greek yogurt
Green onion, minced
Prepare all the vegetable and beans.
Heat oil in a large pot on medium high heat. Add and sauté onions, carrot, celery, bell pepper, and salt. Sauté until onions are translucent and carrots have softened.
Next add garlic and spices and sauté another 30 seconds.
Add beans, tomatoes, and water. Bring to a boil, then reduce heat and let it simmer 10 minutes, stirring occasionally.
Stir in lime juice, adjust for seasoning, and garnish. Serve on its own or over whole wheat pasta.