| 1 | tb | Olive oil |
| 1/4 | ts | Crushed red pepper flakes |
| 1 | tb | Coriander seeds |
| 1 | tb | Cumin seeds |
| 3 | md | Bell peppers; seeded and chopped (red, orange and yellow) |
| 2 | md | Bulbs fennel |
| 1 | ts | Dried oregano |
| 2 | tb | Chili powder |
| 3 | md | Tomatoes; peeled and chopped OR 16-oz. can diced tomatoes |
| 1 1/2 | c | Cut green beans |
| 1 3/4 | c | Cooked or canned kidney beans; (rinsed if canned) |
| 1 3/4 | c | Cooked or canned black beans; (rinsed if canned) |
| 1 3/4 | c | Cooked or canned white beans; (rinsed if canned) |
| | Water or tomato juice as needed |
| 1/2 | c | Chopped fresh cilantro or parsley |
| | Salt and freshly ground black pepper; to taste |
| | Shredded cheddar cheese or plain low-fat yogurt for garnish; (optional) |
