Step 1

Dice onion and bell pepper. Chop mushrooms (tough stems removed).

Step 2

In a large stockpot over medium-high heat, sauté onion and bell pepper for about 6-7 minutes. (I use 3 Tbsp. broth/water for oil-free sauté method, adding more as needed.)

Step 3

Meanwhile, mince garlic.

Step 4

When onion is softened, add spices: chili powder, cumin, smoked paprika, and oregano. Stir. Then add garlic and mushrooms. Stir again and sauté 2-3 minutes.

Step 5

Add crushed tomatoes, broth, and both beans (rinsed and drained).

Step 6

Bring to a light boil. Then cover, reduce heat, and let simmer for about 25 minutes.

Step 7

Serve with any desired toppings. (I like avocado and hot sauce.)