Giada's Spicy Bean Stew

3 tbsp olive oil
2 onions, chopped
2 celery stalks, chopped
1 carrot, peeled and chopped
1 red bell pepper, chopped
6 cloved of garlic, chopped
4 tbsp chili powder
1 tbsp ground coriander
1 tbsp ground cumin
2 tsp dried oregano
1 tsp dried crushed red pepper
2 (14oz) cans diced tomatoes
1 (11oz) can tomatoe juice
1 (6oz) can tomatoe paste
2 tsp salt
6 cups vegetable broth
2 (15oz) cans garbanzo beans
2 (15oz) cans cannellini beans
1/2 cup dried green lentils
3 cups broccoli
2 med zucchinis

Heat the oil in a heavy very large stock pot over medium heat. Add garlic, onions, carrots, celery and bell pepper and saute until the onions are translucent about 15 minutes. Add the chili powder, corianfer, cumin, oregano and crushed red pepper flakes, andn cook for 2 mins. Stir in the tomatoes with their juice, tomato paste, tomato juice and the salt. Add the broth beans and lentils. Stir in the broccoli and zucchini. Bring to a simmer over high heat. Decrease the heat to medium and simmer uncovered until the lentils are tender and the mixture thickens slightly stirring often for about 20 mins.

Number of Servings: 12

Recipe submitted by SparkPeople user CCCHAPPE.