Ingredients:

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 can black beans, rinsed and drained
  • 1 can kidney beans, rinsed and drained
  • 1 can pinto beans, rinsed and drained
  • 1 can diced tomatoes (14.5 oz) with juices
  • 1 cup vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 tablespoon lime juice
  • Chopped fresh cilantro (optional)
  • Avocado slices (optional)
  • Sour cream or Greek yogurt (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion and cook until translucent, about 5 minutes.
  3. Stir in minced garlic and bell peppers; sauté for 3-4 minutes until softened.
  4. Mix in chili powder, cumin, and smoked paprika; cook for 1 minute until fragrant.
  5. Add black beans, kidney beans, pinto beans, diced tomatoes, and vegetable broth.
  6. Bring to a boil, then reduce heat to low. Simmer uncovered for 20 minutes, stirring occasionally.
  7. Stir in lime juice. Taste and adjust seasoning with salt and pepper.
  8. Ladle into bowls and garnish as desired.