INGREDIENTS
1
large onion, diced
oil or oil spray for sautéing
1 can
black beans, drained and rinsed (or 1 1/2 cups cooked beans)
1 can
garbanzo beans or beans of choice, drained and rinsed (or 1 1/2 to 3 cups cooked beans)
4 cups
vegetable broth
2 1/2 cups
fresh or frozen corn
2 14 ounce cans
fire roasted diced tomatoes (I use Muir Glen)
2 tbsp
chili powder
1 tbsp
cumin
1 1/2 tsp
garlic powder
1 tsp
salt
1 tsp
oregano
4
medium carrots or zucchini, chopped small
optional, hot sauce to taste (I always add some)
optional garnishes such as sliced avocado, tortilla chips, etc.