1 year ago

30 oz can kidney beans, drained
15 oz can black beans, drained
15 oz can pinto beans (vegetarian), drained
15 oz can diced tomato
2 large green bell peppers, diced
1 ½ cups corn kernels
½ white onion, diced
2 cloves garlic, minced
2 ½ cups vegetable stock
1 cup mild to medium red salsa
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon cayenne pepper
Salt and pepper to taste
Heat 1 tablespoon extra virgin olive oil in a large pot over medium heat. Stir in onion and bell pepper. Cook 4-5 minutes, until somewhat softened. Add garlic and cook one more minute, until fragrant.
Stir in the kidney beans, black beans, pinto beans, tomato, corn, vegetable stock, salsa, cumin and cayenne pepper. Bring to a boil, lower to a simmer, cover and cook 25-30 minutes, stirring occasionally.
Remove from heat and uncover. Add salt to taste. Ladle into bowls and top with green onion, cheddar cheese and a dollop of sour cream (skip sour cream and cheddar cheese for vegan version).
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