3 tbsp olive oil 2 cups chopped onions, divided 3/4 cup chopped celery 3/4 cup chopped carrots 3 garlic cloves, chopped 2 cups green and/or red bell pepper 1 tbsp chili powder 1 tbsp ground cumin 1 can (28 oz) of diced tomatoes 3 tbsp tomato paste 1 can (15 oz) organic black beans 1 can (15 oz) organic kidney beans 1 can (15 oz) whole kernel corn 1 1/2 tbsp dried oregano 1 1/2 tbsp dried basil salt pepper 1 tbsp lime juice 1/2 cup chopped cilantro shredded soy cheese (optional)
Heat oil in a large saucepan over medium heat. Saute 1-1/2 cups of onions, celery and carrots until soft. Stir in peppers, garlic, chili powder and cumin. Cook about 6 minutes.
Stir in tomatoes, tomato paste, beans, and corn. Season with oregano, basil, salt and pepper. Bring to a boil, and reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally. Stir in lime juice and cilantro just before serving. Top with 1/2 cup of chopped onions and soy cheese, if using.
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