Ingredients

The following ingredients have 4 Servings
  • 2 tbsp extra-virgin olive oil
  • 1 onion (diced)
  • 1 red bell pepper (seeded and diced)
  • 2 zucchini (green squash, sliced into 1/2-inch pieces)
  • 2 celery ribs (diced)
  • 1 carrot (chopped)
  • 1 jalapeno (seeded and finely chopped)
  • 2 cloves garlic (minced)
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 1 tsp cayenne pepper
  • 1 cup vegetable stock
  • 1 28 oz can whole tomatoes (I love San Marzano)
  • 1 15.5 oz black beans (drained and rinsed)
  • 1 cup corn kernels
  • 1½ tsp Kosher salt
  • ⅓ tsp black pepper
  • ¼ cup fresh cilantro (chopped)
  • Monterey jack cheese and scallions for garnish (optional)

Instruction

  • Heat the oil in a large sauce pan, or pot (a Dutch oven) or medium heat.
  • Add the onion, bell pepper, zucchini, celery, celery, carrot, jalapeno and garlic and cover.
  • Cook, stirring occasionally, until the veggies are softened, about 10 minutes.
  • Add the chili powder, cumin, oregano, cayenne and stir well.
  • Add the vegetable stock.
  • Add the tomatoes, breaking them apart with your fingers as you drop them into the pot. Add their juices and bring to a simmer. Add in the salt and pepper.
  • Reduce the heat to low and simmer until the sauce has thickened slightly, about 20 minutes.
  • Stir in the beans and corn and cook until they are heated through, about 10 more minutes.
  • Stir in the cilantro.
  • Serve with Monterey jack cheese and scallions sprinkled on top.