Shrimp & White Bean Chili Stew

Ingredients
2 teaspoons olive oil
1/2 large sweet onion, chopped
1 medium green bell pepper, chopped
2-3 cloves garlic, minced
1/2 teaspoon oregano
1-2 cups vegetable or chicken stock
1 28-ounce cans no-salt-added diced tomatoes
3 15.5-ounce cans of white beans (cannellini and great northern)
1 pound raw shrimp, (31-40 per pound)
Kosher salt and ground black pepper
1/2 avocado, chopped
Handful of fresh cilantro, roughly minced

Directions:
1. Heat oil in a large pot over medium heat. Add the onion and bell pepper and cook until softened, about 3 minutes.
2. Add garlic and cook for 30 seconds followed by the seasonings, stock, tomatoes, and beans. Stir well, bring to a simmer and then reduce heat. Stir in the shrimp, turn off the heat and serve in about 10 minutes.
3. Season to taste with salt and pepper, toss on the avocado and cilantro to serve.