- 4
Ingredients
- 3 tablespoons canola/olive oil
- 1 medium onion, chopped fine (about 1 cup)
- 1 large red bell pepper, stemmed, seeded, and chopped fine (about 1 1/4 cups)
- 8 medium cloves garlic, minced
- 1 tablespoon cumin seeds or ground cumin
- 3 tablespoons chili powder
- 1/4 teaspoon cayenne pepper
- 1 28-ounce can crushed tomatoes
- 1 teaspoon dried oregano
- 1 tablespoon brown sugar
- 3 cups canned beans, drained and rinsed (1 can of red kidney beans and 1 can of black beans)
- 1 cup frozen corn kernels, thawed
- 1 1/2 teaspoons salt
- 1/4 cup coarsely chopped fresh cilantro
- 1 tablespoon lime juice
- Cheese, optional
- Sour cream, optional
Preparation
Step 1
Heat the oil in a large Dutch oven over medium-high heat until about shimmering.
Add the onion and cook until translucent and slightly softened, about 3 minutes.
Add the red pepper and cook until it and the onion are soft and slightly browned around the edges, about 3 minutes.
Add the garlic and cook until fragrant, about 1 minute.
Push the vegetables to the perimeter of the pot so that the center of the pot is clear.
Sprinkle the cumin seeds (or ground cumin) into the center of pot and cook for 30 seconds, stirring constantly.
Stir the cumin and vegetables together and let cook until the cumin is fragrant, about 1 minute.
Add the chili powder and cayenne pepper and stir to coat the vegetables. Cook until fragrant, about 1 minute.
Add 2 cups water and stir well to combine, scraping up any browned bits from the bottom of the pot.
Bring to a boil, reduce the heat, and simmer until slightly thickened, about 5 minutes.
Stir in the tomatoes, oregano, and brown sugar, and bring back to a simmer. Simmer until slightly thickened, about 25 minutes.
Add the beans and corn and stir gently to incorporate.
Remove the pot from the heat and stir in salt, cilantro, and lime juice immediately before serving.