Ingredients
- 1 tablespoon vegetable oil
- 2 yellow onions (peeled and chopped)
- 1 bell pepper (cored, seeded, and chopped)
- 2 jalapeno peppers (chopped)
- 4 cloves garlic (peeled and chopped)
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon chili powder
- 4 cans 15.5 ounce assorted low-sodium beans, including black, kidney, white, and chickpeas (drained and rinsed with cold water)
- 2 cans 14.5 ounce low-sodium diced tomatoes (including the liquid)
- 1 1/2 cups water
Instructions
Source: USDA / MyPlate