Ingredients
3 Tbs olive oil
5 cloves fresh garlic, chopped
1 white onion, chopped
1 red bell pepper, seeded, chopped
2 carrots, peeled and thinly sliced
1 green zucchini
4 jalapeño chilies, seeded, minced
10 oz bag frozen white kernel corn
Two 12 oz cans crushed tomatos (Furmano’s Chunky, Crushed, Tomato with Basil, Garlic & Oregano)
12 oz can tomato sauce
Two 15 oz cans black beans, rinsed, drained
15 oz can kidney beans, rinsed, drained
2 Tbs chili powder
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1/2 tsp ground cinnamon
1 tsp salt
1 tsp fresh ground black pepper
optional: shredded cheddar cheese on top when serving
Preparation
Saute garlic in olive oil in a large pot over medium heat for about 2 minutes.
Add onion, bell pepper, carrots, zucchini, jalapeños. Cook for about 7 minutes.
Add tomatoes, tomato sauce, beans, corn and spices and bring to a boil.
Reduce heat to medium and cook uncovered, stirring often, for about 20 minutes.
