1 tablespoon avocado oil or canola oil 2 cups pepper-and-onion combination, frozen 1/2 tablespoons powdered chile 2 teaspoons cumin, minced 1 can of condensed tomato broth, 11 ounces Cup of water 1 15-ounce can of rinsed, no-salt-added salad beans As garnish, jalapeo slices, avocado segments, and plain Greek yogurt
In a large saucepan, heat the oil over medium heat. Cook the pepper-and-onion mixture, stirring intermittently, for approximately 5 minutes, or until softened.
Stir in chile powder and cumin; cook for approximately 30 seconds, or until fragrant.
Add the legumes, soup, and water to the mixture. Reduce to a simmer and simmer, stirring intermittently, for approximately 10 minutes, or until the beans are thoroughly heated.
If desirable, garnish with jalapeos, avocado, and yogurt.