Ingredients
1-1/2 cups chopped onions1 tablespoon canola oil4 garlic cloves, minced1 can (28 ounces) diced tomatoes, drained3 large carrots, chopped3 celery ribs, chopped1-1/4 cups beef broth1 tablespoon Worcestershire sauce1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 can (15 ounces) black beans, rinsed and drained1 can (6 ounces) tomato paste1 tablespoon chili powder1/4 teaspoon pepper
Preparation
In a large saucepan, saute onions in oil until tender; add the garlic, cook 1 minute longer. Add the tomatoes, carrots, celery, broth and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Stir in the beans, tomato paste, chili powder and pepper. Cover and simmer for 30 minutes, stirring occasionally.
