Categories: Dinner

Ingredients

• 1 tablespoon olive oil
• 1 medium-size onion, chopped
• 2 cloves garlic, peeled and chopped
• 3 tablespoons chili powder
• 2 sweet bell peppers, cored and diced
• 1 medium-size zucchini, trimmed and diced
• 1 can (14.5 ounces) diced tomatoes
• 1 can (8 ounces) no-salt-added tomato sauce
• 1/4 cup ketchup
• 1/2 teaspoon dried oregano
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) small white beans, drained and rinsed
• 1 can (15 ounces) red kidney beans, drained and rinsed
• grated cheese, for serving (optional)

Directions

1. Heat oil in a large nonstick saucepot over medium heat. Add onion, garlic and chili powder and cook 3 minutes.

2. Add peppers and zucchini and continue to cook 5 minutes, stirring occasionally.

3. Stir in tomatoes, tomato sauce, ketchup and oregano. Cook 8 minutes.

4. Gently stir in the beans. Cover pot and continue to cook 3 minutes. Serve with grated cheese, if desired.

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