Quick Mixed Beans and Corn Stew

vegkitchen.com

Abby

1 tablespoon olive oil

1 large onion, chopped

1 large carrot, peeled and chopped

2 to 3 cloves garlic, minced

½ medium zucchini, diced

15- to 16-ounce can red or pinto beans, drained and rinsed

15- to 16-ounce can chickpeas or black beans, drained and rinsed

2 cups cooked fresh or frozen corn kernels, thawed

15- to 16-ounce can fire-roasted or Mexican-style

stewed tomatoes, chopped, with liquid

1 to 2 jalapeño peppers, seeded and minced,

or one 4- to 7-ounce can mild green chilies

2 to 3 teaspoons good-quality chili powder

1 teaspoon ground cumin

Salt and freshly ground pepper to taste

Chopped fresh cilantro as desired, optional

Directions at vegkitchen.com

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