1 medium onion
3-4 cloves garlic
2 cups fresh sweet corn (can use frozen)
8 oz. sliced mushrooms
Two 15 oz. cans pinto beans, rinsed and drained
15 oz. can diced tomatoes (or fresh)
1 heaping Tbsp. chili powder
2 tsp. cumin
2 Tbsp. olive oil
Salt/pepper to taste
Optional additions: zucchini, green pepper, poblano pepper, jalapeno, chipotle powder, cayenne pepper
Optional toppings: cilantro, green onion, cheddar cheese, Greek yogurt/sour cream, etc.
Mince garlic and dice onion.
In a large pot over medium heat, add olive oil and onion. Saute for a couple minutes.
Add garlic, cumin, and chili powder. Stir and cook for 3 minutes.
Add mushrooms and corn. Cook 5 more minutes.
Add beans and tomatoes with juice.
Increase heat and bring to a boil. Then cover, reduce heat and simmer 20 minutes.
Salt/pepper to taste.