Directions

1. Heat canola oil in a large stockpot or Dutch oven over medium heat.
2. Add onion and poblano, and cook, stirring frequently, until tender, about 2-3 minutes. Stir in garlic, chili powder, cumin and oregano until fragrant, about 1 minute.
3. Stir in diced tomatoes, black beans, kidney beans and vegetable stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, partially covered, until flavors have blended, about 15-20 minutes.
4. Stir in sweet potato and zucchini, and cook until tender, about 10-15 minutes. Stir in cilantro; season with salt and pepper, to taste.
5. Serve immediately.