Ingredients
1 medium green pepper, chopped1 medium sweet yellow pepper, chopped1 jalapeno pepper, seeded and chopped1 medium onion, chopped1 tablespoon olive oil3 garlic cloves, minced2 cans (14-1/2 ounces each) diced tomatoes with mild green chiles, undrained1 can (10 ounces) diced tomatoes and green chiles, undrained1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) black beans, rinsed and drained1 cup vegetable broth1 teaspoon chili powder3/4 teaspoon ground cumin1/2 teaspoon cayenne pepper1 can (16 ounces) spicy fat-free refried beans1/3 cup shredded reduced-fat cheddar cheese1/3 cup thinly sliced green onions
Preparation
In a Dutch oven coated with cooking spray, saute the peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, kidney beans, black beans, broth, chili powder, cumin and cayenne. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes.
Stir in refried beans; simmer 10 minutes longer. Garnish each serving with 2 teaspoons each of cheese and green onions.
