INGREDIENTS
2 Tbsps
extra virgin olive oil
1/2 large
red onion
1 small
red bell pepper
1 large
carrot
3 cloves
garlic
1/4 tsp
ground cumin
4 cups
vegetable broth
14 1/2 ozs
tomatoes in juice
15 ozs
black beans
15 ozs
pinto beans
1 cup
corn
1/2 tsp
oregano
1/2 tsp
chipotle powder
1/4 tsp
kosher salt
1/8 tsp
black pepper