• 1 TB canola oil
• 1 large onion, chopped
• 1 green pepper, chopped
• 3 cloves garlic, minced
• Diced fresh jalapenos or green chilies (add more or less to taste)
• 2 TB chili powder
• 2 tsp oregano
• 1 tsp ground cumin
• 1/8 tsp ground turmeric
• 1/8 tsp ground cinnamon
• 1 can (15-oz) low sodium tomato sauce
• 1 TB Sriracha (Rooster Sauce)
• 1/2 cup chopped cilantro
• 2 cans diced salt free tomato
• 1 can dark kidney beans, drained & rinsed
• 1 can red beans, drained & rinsed
• 1 can pinto beans, drained & rinsed
• 1 can black beans, drained & rinsed
• 1 can chili beans (ideally Kroger organic hot)
• 1 cup water (add as needed to get desired thickness)
• Salt & pepper, to taste
In a large soup pot heat oil over medium heat. Add onions, garlic, green peppers and chilies. Cook, stirring frequently until onions are translucent and peppers are softened. Stir in all spices- cook 1 minute, stirring constantly. Add all remaining ingredients and bring to a boil. Reduce to a simmer, cover and cook for at least 45 minutes, stirring often, until flavors have blended and sauce is thickened and bubbly.