Spicy Bean And Tomato Stew

Ingredients

• 1 tablespoon vegetable oil
• 1 yellow onion, 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 tablespoon chili powder
• 2 (15.5 ounce) cans assorted low-sodium beans (black, kidney, white, chickpeas), drained and rinsed
• 2 (14.5 ounce) cans low-sodium diced tomatoes, with liquid
• 2 cups water
• cilantro and/or low-fat plain yogurt, for garnish

Method

1. 1 Heat vegetable oil in a large pot over medium heat.
2. 2 Add onion, garlic, bell pepper, jalapenos, oregano, thyme, and chili powder; cook until tender, about 15 minutes.
3. 3 Stir in beans, diced tomatoes with liquid, and 1 ½ cups water. Bring to a boil over high heat.
4. 4 Reduce heat to low, cover partially, and simmer for 1 ½ hours. Add remaining ½ cup water if mixture becomes too thick.
5. 5 Serve immediately or cool and refrigerate in a covered container for up to 2 days. Garnish with cilantro or yogurt.