A bowl full of comfort! I fell in love with this recipe immediately. I love one pot meals, they are quick to make and filling too. My kids loved it too!
Ingredients:
- 2 tablespoons ground cumin
- 2 teaspoons sweet paprika
- 2 teaspoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 teaspoon coriander
- 1 1/2 teaspoons salt or to taste
- 1/2 teaspoon black pepper
- 3 tablespoons oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 (4 ounce) can diced mild green chiles, drained
- 2 (10 ounce) cans Diced Tomatoes
- 1 (15 ounce) can whole kernel corn, drained
- 2 (32 ounce) containers Vegetable Broth
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can Pinto beans, drained and rinsed
- Juice of 1/2 a lime
Directions:
1. In a small bowl mix together cumin, sweet paprika, chili powder, garlic powder, onion powder, oregano, coriander, salt and black pepper. Set aside.2. In a large pot (or dutch oven) heat the oil over medium high. Add the onions and bell peppers. Sauté until soft, stirring occasionally. Add the spices and garlic; cook for 2 minutes.
3. Add the green chile peppers, diced tomatoes, corn and vegetable broth. Cook until warmed through and the raw smell goes away. Add the black beans and Pinto beans and cook for 2 minutes before serving. Squeeze in lime juice. Serve in bowls and garnish as desired.
Garnish Ideas:
Tortilla chips
Shredded Cheddar or Mexican blend cheese
Guacamole
Mango salsa and/or Pica di galo
Chopped cilantro
Sour Cream
