Ingredients
Scale
- 1 tablespoon olive oil
- 1 yellow onion, finely diced
- 2 garlic cloves, finely minced
- 2 red bell peppers, diced
- 2 ears corn, kernels sliced off
- 2 teaspoons paprika
- 2 teaspoons cumin powder
- 1 teaspoon chili powder
- 2 teaspoons kosher salt
- 3 cups vegetable stock
- 1 (15 ounces) can fire-roasted diced tomatoes
- 3 (15 ounces) cans black beans, drained and rinsed
Instructions
- Heat olive oil in a large stockpot over medium-high heat.
- Add diced onion and sauté until translucent, about 4 minutes.
- Add minced garlic, diced red bell peppers, and corn; simmer for 4 minutes.
- Incorporate paprika, cumin, chili powder, and kosher salt, stirring for 30 seconds.
- Combine vegetable stock, fire-roasted tomatoes, and black beans; stir well.
- Bring to a boil, then simmer uncovered for 30 minutes, stirring occasionally.
- After simmering, cook for an additional 10 minutes uncovered to thicken.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use fresh vegetables for enhanced flavor.
Adjust chili powder based on your spice tolerance.
Allow flavors to meld during the simmering process.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Calories: 220
- Sugar: 4g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg