A Cozy Kitchen
Recipe adapted from Simply Recipes
3 tablespoon olive oil
1/2 medium yellow onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 small zucchini, diced
1 jalapeno pepper, diced (I like spiciness so I used 2)
3 garlic cloves, minced
1 28-ounce can crushed tomatoes
1 1/2 cup of vegetable stock
2 tablespoons of cumin
1 teaspoon oregano
1 tablespoon paprika
1/2 teaspoon of cayenne
1 15-ounce can cannellini beans, rinsed
1 15-ounce can kidney beans, rinsed
1 ear of corn
In a large pot, heat olive oil on medium heat. Add the onions and cook until translucent, about 4 minutes. Add the red bell peppers, yellow bell peppers, zucchini, and jalapeño chili peppers. Cook for about 5 more minutes, stirring occasionally. Add the garlic and cook until fragrant, about a minute more.
Add the tomatoes to the pot along with the vegetable stock. Add cumin, oregano and paprika. Add cayenne to desired heat and cook, at a simmer, for 20 minutes.
Add the white beans and kidney beans. Stir in the corn. Add salt and freshly ground pepper to taste. Simmer for 5 minutes.
Serve with sour cream and some chopped chives.