Prep: 15 minutes Cook: 45 minutes
- 1/2 cup water
- 1 onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup carrot, chopped
- 2-3 cloves garlic, minced
- 15 ounce can fire-roasted tomatoes, chopped
- 15 ounce can pinto beans, drained and rinsed
- 2 tsp basil
- 2 tsp chili powder
- 1 tsp paprika
- 2 cups packed fresh Swiss chard, chopped
Place the water in a large pot. Add the onion, celery, carrot and garlic. Cook, stirring occasionally, until vegetables soften slightly. Add the tomatoes, beans and seasonings.
Reduce heat and cook, covered, for 30 minutes. Add the chard and cook for an additional 10 minutes.
Hint: Use any variety of cooked beans that you wish for variation. If you can't find the fire roasted tomatoes, use plain chopped tomatoes.