1 tablespoon canola oil
2 cloves garlic, minced
1 large onion, diced
1 red bell pepper, diced
1 yellow or orange bell pepper, diced
1 jalapeno, chopped fine (optional)
1 (28 oz.) can no-sodium-added diced tomatoes (undrained)
3 cups low-sodium veggie broth
1 cup water
1/4 cup tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 can pinto beans, drained
1 can black or kidney beans, drained
1 can low-sodium corn kernels, drained
Optional: add 1/2 cup veggie crumbles for additional protein
Shredded low-fat cheddar or monterey jack cheese
Heat oil over medium-high heat in large pot.
Saute’ garlic, onion, peppers and jalapeno peppers (if using) until onion becomes translucent, about 5 minutes.
Add canned tomatoes, veggie broth and water. Bring to a boil.
Add beans and spices. Reduce heat to low and simmer soup for 40 minutes, stirring occasionally.
Remove from heat. Stir in rice.
Top with sprinkle of chopped cilantro and shredded cheese.