Canned beans and tomatoes make this a quick and easy lunch for busy weekends, or a weeknight supper. A little lighter than true chili, and bursting with flavor, this is sure to become your go-to bowl of goodness!
In a large pot, sauté the onion in the olive oil until softened.
Add bell pepper and jalapeño pepper and sauté for another minute.
Pour in the vegetable broth, and add the remaining ingredients.
Bring to a boil. Reduce to a simmer for 15 minutes.
Serve with a squeeze of lime, and garnish as desired.
Try making your own vegetable broth from kitchen scraps to use in this recipe! Recipe here!