Vaguely inspired by Love and Lemons’ Easy Vegetarian Chili.
1 white onion
2 tbsp minced garlic
oil
1 can 14.5 oz Signature Select diced tomatoes with chiles
1 can 14.5 oz Signature Select fire roasted salsa style tomatoes
1 can 15 oz Signature Select low sodium dark red kidney beans, drained and rinsed
1 can 15 oz Signature Select low sodium black beans, drained and rinsed
1 can 4 oz Signature Select diced mild diced green chiles
1 jar 16 oz Green Mountain Gringo medium salsa
salt
a lot of steamed veggies [~1 lb.?]
Dice onion. Add oil to pan. Put in onion and garlic. Saute until onion is translucent. Add 1 tbsp [?] salt and 4 tbsp salsa.
Put all the other ingredients in a pot. Put the sauteed stuff in same pot. Simmer for 30 minutes.
Eat over rice with freshly squeezed lime juice and plain yogurt.

Results: A bit soupy. Drain salsa next time? Very good with plain yogurt. Cleans out the sinuses. Tastes really good even without lime juice, but the plain yogurt really boosts the flavor. Good, but not hearty.

Changes to make: Use 2 cans of diced green chiles. Use 2 cans black beans. Add 1 can corn. Omit salsa style tomatoes.