1 Tbsp vegetable oil
2 cloves garlic, minced
1 medium yellow onion, coarsely chopped
1 green bell pepper, coarsely chopped
2 cans (14 1/2 oz. each) S&W Ready-Cut Tomatoes, undrained
3 Tbsp S&W Vintage Lites Red Wine Herb & Vinegar Dressing
1 tsp ground oregano
1 tsp ground cumin
1 Tbsp chili powder
1 can (15 oz.) S&W Black Beans, undrained
1 can (15 oz.) S&W Pinquitos, undrained
1 can (15 1/2 oz.) S&W Garbanzo Beans, drained
1 can (15 1/4 oz.) S&W Kidney Beans, drained
Garnish (optional): Cheddar cheese (shredded) and avocado (sliced)
Heat oil in a large kettle; add garlic, onion and bell pepper; saute over medium-high heat, until vegetables are crisp-tender.
Add tomatoes, dressing, seasonings and beans, stir well to combine. Cover and simmer 5 – 10 minutes; spoon into bowls and garnish with cheese and avocado, if desired.
Serves 6.
