1 15 oz can Black Beans, strained
1 15 oz can Dark Red Kidney Beans, with liquid
1 15 oz can Whole Kernel Corn, strained
1 8 oz can Tomato Sauce
2 tbsp Vegetable Oil or Avocado Oil
1 small clove Garlic, minced
1 White Onion, diced
1 Red Bell Pepper, diced
1 Yellow Bell Pepper, Diced
2 cups Vegetable Stock
1 tsp Chili Powder
1 ½ tsp Cumin
½ tsp Black Pepper
½ tsp Garlic Powder
½ tsp Chili Lime Smoked Paprika
Salt to taste
Avocado, sliced or diced
Mexican Blend Cheese
In a big pot, heat up the oil and saute the diced onions first for a few minutes until they just barely start to become translucent.
Add in the bell peppers and garlic continue to saute on high heat for another 3-4 minutes.
Add in all the spices and salt and allow the vegetables to capture the flavor.
Add in red beans, black beans, corn, tomato sauce and vegetable broth and stir for a minute to get everything combined.
Cover and let it simmer for 30-40 mins on med-low heat.
Plate it in bowls and top it with cheese, avocados, sour cream, fresh cilantro, hot sauce, tortilla strips and any other toppings you love.
Serve and enjoy!