- 2 tablespoons (28ml) olive oil
- ¾ cup (180g) mild or medium tomato salsa (not corn and black bean salsa, which usually has a puréed bean base)
- 1½ teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano leaves
- ½ teaspoon garlic powder
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can pinto or Great Northern beans, rinsed and drained
- 1 (15-ounce) can red kidney beans, rinsed and drained
- 1 (15-ounce) can tomato sauce or puréed tomatoes
- 3 cups (24 ounces) low-sodium vegetable broth
- 1 teaspoon kosher salt* plus several hearty turns of the pepper mill (about ¼ teaspoon)
- Optional for serving: crumbled tortilla chips, chopped avocado, shredded cheese (if not vegan; or use vegan alternative), lime wedges, rice or grain of choice