Ingredients
2tbspolive oil
3cupsbell peppers,cored cored and diced
1½cupsyellow onion,diced
1cupcarrots,peeled and diced
1½tbspgarlic,minced
29ozpetite diced tomatoes,(2 cans)
15oztomato sauce,(1 can)
15ozvegetable broth,(1 can), then more to thin if desired
2tbspchili powder,mild
2tspground cumin
½tspground coriander
¼tspcayenne pepper,optional
salt and freshly ground black pepper
1½cupszucchini,chopped, ends trimmed
1½cupsfrozen corn
14½ozdark red kidney beans,drained and rinsed
21¾ozblack beans,drained and rinsed
cheese
vocado
red onion
sour cream
cilantro,optional
Preparation
Heat olive oil in a large pot over medium-high heat. Add bell peppers, onion, and carrots and saute 3 minutes.
Add garlic and saute 2 minutes longer. Stir in tomatoes, tomato sauce, broth, chili powder, cumin, coriander, cayenne pepper, and season with salt and pepper to taste.
Bring mixture to a light boil then reduce heat to medium-low, cover and simmer for 10 minutes.
Stir in zucchini, simmer for 10 minutes longer. Stir in corn, kidney beans and black beans and heat through for about 2 minutes longer.
Thin with more broth, up to 1 cup as desired. Serve warm with toppings of choice.
