Ingredients:
1 tablespoon olive oil ( just to coat bottom of pan)
2 small onions, chopped
2 fat garlic cloves, minced
1/2 red bell peppers, chopped
1/2 yellow bell peppers, chopped
2 carrots, grated
1 small zucchini, chopped
1 (12 ounce) cans corn
2 tablespoons cumin
1 1/2 tablespoons chili powder
1 teaspoon paprika
1 pinch cinnamon
salt
pepper
red pepper flakes (optional)
1 (15 ounce) cans crushed tomatoes
1 (15 ounce) cans whole tomatoes with juice
2 (14 ounce) cans red kidney beans
Directions:
Coat bottom of stockpot with oil.
Add onions, garlic, peppers, carrots, zucchini, and corn to the oil and stir to coat.
Saute veggies till soft, stirring occasionally, about 10 minutes on medium high.
Add spices to the veggies and stir to coat. Let cook for a minute.
Add both kinds of tomatoes and the beans to the pot. Fill one of the cans with water and add that to the pot.
Give it a good stir. Check the seasonings and adjust if needed.
Leave it alone for at least 30 minutes to cook; longer is better. If cooking longer, reduce heat to low and let it simmer the day away on the stove.
Tastes even better the next day! This could probably be adapted for crock pot cooking or OAMC also.
Serve with sour cream, cheese, bread, whatever you like.
Servings: 6-8
Time preparation: 20 min.
Time total: 60 min.