1 medium green pepper, chopped
1 medium sweet yellow pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 tbsp Olive Oil
2 cans (each about 15 oz) diced tomatoes
1 can (10 ounces) diced tomatoes with herbs, undrained
1 can (16 ounces) kidney beans, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
1 can (16 ounces) cannellini beans, drained and rinsed
1 cup organic vegetable broth
1-2 tsp chili powder
1 teaspoon ground cumin
3/4 tsp cayenne pepper
1/3 cup shredded Daiya vegan cheese (optional)
1/3 cup thinly sliced green onions (for garnish)
1. In a large saucepan saute the peppers, onion and garlic in oil until tender. Stir in the tomatoes, kidney beans, black beans, cannellini beans, vegetable broth, chili powder, cumin and cayenne.
2. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes.
3. With the pot partially covered, simmer for 10 more minutes.
4. Garnish each serving with 2 teaspoons each of cheese and green onions.
Makes about 8 servings
