INGREDIENTS
1 cup
Carrots
1 can
Chili beans
2 tbsp
Cilantro, fresh
1 can
Garbanzo beans or chickpeas
1 can
Kidney beans
3/4 cup
Onion
1 cup
Shoepeg corn, frozen white or frozen
1 can
Tomatoes, stewed
1 cup
Zucchini
2 cans
(14-1/2 ounces each) vegetable broth
1/4 tsp
Cayenne pepper
1/2 cup
Red pepper, sweet
1 tbsp
Olive oil
4 tsp
Cumin, ground