Ingredients

1 Tbsp. olive oil

1 medium onion, chopped

1 clove garlic, chopped

3 cups low-sodium organic vegetable broth

4 oz. all-natural tomato paste

1 (4-oz.) can diced green chiles (with liquid)

½ tsp. ground cumin

½ tsp. chile powder

1 (16-oz.) can black beans, drained, rinsed

1 (16-oz.) can cannellini (white) beans, drained, rinsed

Preparation

  1. Heat oil in medium saucepan over medium-high heat.
  2. Add onion and garlic; cook, stirring frequently, for 3 to 4 minutes, or until tender.
  3. Add broth, tomato paste, chiles, cumin, chili powder, black beans, and cannellini beans. Bring to a boil. Reduce heat to low; cook at a gentle boil, stirring occasionally, for 15 minutes.
  4. Ladle evenly into six serving bowls