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  • 6servings
  • 25minutes
  • 455calories

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Ingredients Jump to Instructions ↓

  1. 2 teaspoons extra virgin olive oil

  2. 1/2 cup red onion, chopped

  3. 2 (15 oz.) cans red kidney beans , drained and rinsed

  4. 1 (15 oz.) can black beans , drained and rinsed

  5. 1 (15 oz.) can diced tomatoes

  6. 1 (15 oz.) can artichoke hearts , quartered

  7. 1 (4 1/2 oz.) can chopped green chilis

  8. 1 large red potato , diced, not peeled

  9. 1 medium green bell pepper , diced

  10. 3 cloves garlic , minced

  11. 2 1/2 teaspoons ground cumin

  12. 2 1/2 teaspoons dried oregano

  13. 1 1/2 teaspoons dried cilantro

  14. generous pinch of cayenne pepper

  15. pinch of white ground pepper

  16. 2 to 3 cups low sodium vegetable broth

  17. juice from 1 fresh lime

  18. 6 green onions , sliced for garnish

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the garlic and onion and cook until onion is tender (about 5 minutes).

  2. Add the green chilis and green bell pepper and cook for another 5 minutes.

  3. Add the beans, artichoke hearts and dried seasonings, stir well and add the vegetable broth. Squeeze in the lime juice. Bring to a boil.

  4. Reduce heat, add the diced tomatoes and simmer for about 15 minutes.

  5. Ladle into serving bowls and garnish with the sliced green onion. You might also like a few tortilla chips crumbled on top, before you add the green onion.

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