INGREDIENTS
2 tbsp
olive oil
1 medium
red onion
1 large
red bell pepper
2 media
carrots
2 ribs
celery
1/2 tsp
salt
4 cloves
garlic
2 tbsp
chili powder
2 tsp
ground cumin
1 1/2 tsp
smoked paprika
1 tsp
oregano
28 oz
canned tomatoes
30 oz
canned black beans
15 oz
canned pinto beans
2 cups
vegetable broth
1
bay leaf
2 tbsp
fresh cilantro
1 tsp
lime juice
6 servings
crème fraîche