15 ouncesgreat northern beansdrained and rinsed (1 can)
15ounceskidney beansdrained and rinsed (1 can)
15ouncespinto beansdrained and rinsed (1 can)
45ouncesdiced tomatoes(3 cans)
30ouncestomato sauce(2 cans)
2tablespoonschili powder
2teaspoonsground cumin
ΒΌteaspoonpepper
dashsalt
Instructions
Heat the olive oil in a large Dutch oven or saucepan over medium-high heat. Add the onion and cook until tender, about 5 minutes. Sir in the garlic, carrots, celery, pepper and zucchini. Cook until vegetables are tender, about 10 minutes.
Add the great northern beans, kidney beans, pinto beans, diced tomatoes and tomato sauce. Season with chili powder, cumin, salt and pepper. Cover, reduce heat to low, and simmer 20 minutes. Uncover and cook for 30 additional minutes.
Garnish with cheese, sour cream, and green onions if desired.
Notes
Store leftovers in a sealed container in the refrigerator for up to 3 days. Reheat prior to serving.