1 cup chopped red onion
1 cup chopped green bell peppers
2 tablespoons minced garlic
1 can diced chilies
2 cups fresh or frozen corn kernels*
2 tablespoons chili powder
1 1/4 tablespoon ground cumin
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
1 can diced tomatoes, drained
3 cans of beans of your choice (black, pink, pinto, kidney), drained and rinsed
1 (15-ounce) can crushed tomatoes
Diced avocado, garnish
Chopped green onions, garnish
In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, and garlic, and cook, stirring, until soft, about 3 minutes. Add the chilies, and corn, and cook, stirring, until soft about 6 minutes. Add the chili powder, cumin, salt and pepper, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, crushed tomatoes, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
Remove from the heat. Adjust the seasoning, to taste.
Serve with brown rice and garnish of choice.
*you can also add a medium zucchini diced and 1 1/2 lbs of portobello mushrooms cubed when you add the corn for more vegetable content
**cooking brown rice with vegetable stock instead of water adds more flavor
<insert wittiness here> I’m all out, thanks.