INGREDIENTS
1 tbsp
olive oil
3
bell peppers (diced (I used 1 red, 1 green, and 1 yellow))
1/2
red onion (diced)
1
jalapeño (seeded and diced)
3 cloves
garlic (minced or pressed)
2 tbsp
ground cumin
1/2 tsp
dried oregano
1/4 tsp
cayenne pepper
1 28 ounce can
diced tomatoes
2 4 ounce cans
mild diced green chile pepper
8 cups
vegetable broth
1 15 ounce can
corn (drained)
2 15 ounce cans
black beans (rinsed and drained)
1
zucchini (diced)
salt (to taste)
lime juice
avocado
Cilantro
tortilla strips
cheese
Sour cream