Ingredients:
2 Tablespoons Olive oil
1 ½ cups chopped onion
1 green pepper, cored, seeded, and chopped
1 red or yellow pepper, cored, seeded and chopped
3 cloves garlic, minced
1 Tablespoon chili powder
2 teaspoons ground cumin
1 tsp salt
½ tsp black pepper
½ tsp oregano
½ tsp dried basil
Dash of cayenne pepper
2 cans (14 ounces each) vegetable broth
1 can (28 ounces) stewed tomatoes
2 Tablespoons Dijon mustard
1 Tablespoon Worcestershire sauce
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed, and drained
1 can (15 ounces) kidney bean, rinsed, and drained
1 can (15 ounces) white cannellini beans, rinsed and drained
½ cup chopped fresh parsley
Heat the olive oil in a large pot over medium heat. Add the onions, bell peppers, and garlic, and sauté until slightly softened about 5 minutes. Add the chili powder, cumin, salt, pepper, oregano, basil, and cayenne and cook 2 minutes longer, stirring constantly to evenly coat the vegetables with the spices. Stir in the broth, tomatoes, mustard, Worcestershire and bring to a boil. Cover, reduce the heat to low and simmer 20 minutes. Add the beans and parsley and cook until the beans are heated through, about 10 minutes longer.
