1. Saute onion and bell pepper in 1 T olive oil in large pot.
2. Add garlic, cumin, red chili powder and continue to saute for another minute.
3. Add broth and rest of ingredients, except cilantro and corn.
4. Simmer 20 minutes, uncovered.
5. Add corn and cook another 2 minutes.
6. Add chopped cilantro and season with salt and pepper to taste.

** I didn't have 8 oz can tomato sauce, nor any tomato sauce, but I did have a 28 oz can of diced tomatoes. I pureed half the can in the blender and used that for the sauce, then used the rest of the can for the diced tomatoes.

whfoods.com

Original recipe said 4, I say more than that!

30

I served this with jasmine rice, some shredded cheddar cheese and a vegan corn muffin on the side. Delish!

1 med onion chopped

1 medium green bell pepper, diced

1 1/2 cups vegetable broth

6 cloves garlic, chopped

2 cans black beans, drained

2 T ground cumin

1 can (8 oz) tomato sauce *

1 can (15 oz) diced tomatoes, don't drain**

2 T red chili powder

1 cup corn kernels, fresh or frozen

1/4 c chopped cilantro