Ingredients2 tablespoons olive oil1 cup coarsely chopped red onion1 cup thinly sliced celery2 cloves garlic, minced1 (15-ounce) can chick peas, rinsed and drained1 (15-ounce) can reduced-sodium kidney beans, rinsed and drained1 cup coarsely chopped fresh tomatoes1 (8-ounce) can reduced-sodium tomato sauce1 cup water1 tablespoon chili powder2 teaspoons sugar1½ teaspoons ground cumin1 teaspoon dried oregano¼ teaspoon black pepper2½ cups frozen cut green beansDirections
- Heat olive oil in large skillet over medium heat until hot. Add onion, celery and garlic. Cook and stir 5 minutes or until onion is translucent.
- Add remaining ingredients except green beans. Bring to a boil, reduce heat to low. Simmer, uncovered, 20 minutes. Add green beans. Simmer, uncovered, 10 minutes or until green beans are just tender. Garnish with fresh oregano. Makes 12 small servings.