Ingredients:
2 tablespoons oil
1 medium onion, chopped
1 large bell pepper, chopped
2 medium carrots, chopped
2 celery ribs, chopped
1 teaspoon salt
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoons smoked paprika
1 teaspoon dried oregano
1/4 cup tomato paste
1 large can (28 ounces) diced tomatoes, with juices
2 cans (15 ounces each) black beans, rinsed and drained
1 can (15 ounces) navy or other white beans, rinsed and drained
1 cup frozen corn
2 cups vegetable stock or water
1 bay leaf
1 bunch of scallions chopped
INSTRUCTIONS
Heat oil in a pot on medium-low until shimmering. Add chopped onion, pepper, carrot, celery and salt. Cook and stir until vegetables are tender.
Add tomato paste, garlic, chili powder, cumin, paprika and oregano. Stir until fragrant, about 1 minute.
Add tomatoes and juices, beans, vegetable stock, corn and bay leaf. Stir occasionally and simmer gently, for 30 minutes.
Remove from heat, discard bay leaf, top with scallions and enjoy!