Ingredients
1 Tbsp olive oil (optional)
1 Medium onion, chopped
4 Carrots, sliced
1 Green Bell Pepper, chopped
1 Zucchini, chopped
2 Garlic cloves, minced
1 Tbsp chili powder
1 16-ounce can kidney beans, drained-rinsed
1 16-ounce can black beans, drained-rinsed
1 15-ounce can tomato sauce
2 14.5-ounce cans no-salt added diced tomatoes
Directions: Heat oil (or add water) in a large soup pot over medium-high heat. Add onion and carrots and saute’ 5 minutes. Add green pepper and zucchini and sauté’ another 2 minutes. Add garlic and sauté 30 seconds. Add chili powder and remaining ingredients. Bring to a boil. Cover, reduce heat, and simmer 30-35 minutes or until vegetables are tender.
Enjoy!
