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1tbsp extra virgin olive oil
1 onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 can hatch green chili chopped
1 tbsp tomato paste
1(15.5oz) can pinto beans- drained
1(15.5oz) black beans- drained
1(15.5oz) kidney beans- drained
1(28oz) can fire roasted tomatoes
3 cups vegetable broth
2 tbsp chili powder
1 tbsp cumin
2 tsp oregano
salt & pepper
In a large pot over medium heat, heat olive oil then add onion, bell pepper, and carrots. Saute until soft, about 5 minutes.
Add garlic add chili peppers- cook until fragrant about 1 minute.
Add tomato paste and stir to coat vegetables. Add tomatoes, beans, broth, and seasonings. Season with salt and pepper to taste.
Bring to a boil then reduce heat and let simmer, 30 minutes.
Serve with cheese, sour cream, and cilantro.
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