– 2 tablespoons olive oil
– 3 bell peppers (any color, seeded and diced)
– 1 poblano chile (seeded and diced (optional)
– 1 jalapeno chile (seeded and diced (optional)
– 1 yellow onion (peeled and diced)
– 3 cloves garlic, minced
– 1/2 teaspoon salt
– 2 tablespoons chili powder
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper
– 2 zucchini, diced
– 12 ounces frozen corn
– 1 15 ounce can pinto beans (drained and rinsed)
– 1 cup vegetable stock
– 1 15 ounce can diced tomatoes (fire-roasted preferred)
– to serve: chopped fresh cilantro, sliced avocado, sour cream
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
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