Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion , chopped
- 2 stalks celery , chopped
- 2 green bell peppers , chopped
- 2 jalapeno peppers , diced with seeds removed
- 3 cloves garlic , minced
- 8 ounces chopped green chile peppers , drained (2 cans)
- 2 bay leaves
- 3 cans whole peeled tomatoes , crushed
- 15 ounces kidney beans , drained
- 15 ounce garbanzo beans , drained
- 15 ounce black beans , drained
- 15 ounce whole kernel corn
- 1/4 cup chili powder
- 1 teaspoon ground cumin
- 2 tablespoons dried oregano
- 1 tablespoon Kosher salt
- 1 tablespoon fresh ground black pepper
Instructions
- Add the olive oil to a large pot over medium heat.
- Add the onion, cooking for 4-5 minutes until onion is translucent.
- Add celery, green bell peppers, jalapeno peppers, garlic, green chili peppers, and bay leaves. Cook for 5 minutes.
- Add the tomatoes, kidney beans, garbanzo beans, black beans, chili powder, cumin, oregano, salt, and pepper. Raise heat to high until boiling, then reduce heat to low and simmer 45 minutes.
- Stir in the corn, and continue cooking 5 minutes.
Nutrition
Calories: 354kcal | Carbohydrates: 62g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Sodium: 1410mg | Potassium: 1185mg | Fiber: 19g | Sugar: 9g | Vitamin A: 2601IU | Vitamin C: 49mg | Calcium: 164mg | Iron: 8mg
