INGREDIENTS
2 Tablespoons
extra virgin olive oil
1 small
yellow onion
1
red bell pepper
4
garlic cloves
29 oz
fire-roasted tomatoes
29 oz
canned black beans
14 1/2 oz
canned kidney beans
4 oz
canned green chiles
1 cup
vegetable broth
2 Tablespoons
chili powder
2 tsp
ground cumin
1 tsp
smoked paprika
1 tsp
oregano
1 cup
frozen corn
1/4 cup
cilantro
2 tbsp
lime juice
1 serving
salt and pepper
1 slices
cream cheese