This easy recipe, based on three colors of canned beans, is a big batch, but leftovers make a delicious quick meal. Chipotle chilies are dried smoked jalapeños. They are available canned.
1cup chopped carrot
1cup chopped red (bell) pepper
1cup chopped green bell pepper
1cup chopped onion
2garlic cloves, finely chopped
3cups chopped cored ripe tomatoes or 1can (28ounces) plum tomatoes, with juice
1cuptomato juice, or as needed
2tablespoons chopped canned chipotle chilies, or to taste
1can (16ounces) red kidney beans, rinsed and drained
1can (16ounces) cannellini, rinsed and drained
1can (16ounces) black beans, rinsed and drained
Salt to taste
1cup finely shredded iceberg lettuce
Heat the oil in a large heavy saucepan over medium-low heat. Add the carrot, red and green pepper, onion, and garlic. Cook, stirring, until the vegetables are golden, about 10 minutes.
Stir in the chili powder and cumin and cook, stirring, for 2 minutes to toast the spices. Add the tomatoes, tomato juice, chipotle chilies, and all the beans. Bring to a boil and cook, uncovered, over medium-low heat, stirring occasionally, until flavors are blended, about 45 minutes. Taste and correct seasonings.
Ladle into large bowls and top each with some shredded lettuce and a spoonful of yogurt.